Redskin Potato Wedges
Whole, skin-on red potatoes cut ino 10-cut wedges.
Ingredients
Potatoes and Sodium Acid Pyrophosphate (to retain natural color)
Nutritional Information
Nutrition Facts |
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| Serving Size: 15 wedges (110g) | ||||||
| Servings Per Container: 5 lb. Package: 21 |
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| Amount Per Serving | ||||||
| Calories: 80 Calories From Fat: 0 | ||||||
| % Daily Value* | ||||||
| Total Fat 0.0g | 0% | |||||
| Saturated Fat 0.0g | 0% | |||||
| Trans Fat 0.0g | ||||||
| Cholesterol 0.00mg | 0% | |||||
| Sodium 25mg | 0% | |||||
| Total Carbohydrates 17g | 0% | |||||
| Dietary Fiber 0.00g | 0% | |||||
| Sugars 0.00g | ||||||
| Protein 2.00g | ||||||
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Preparation
GRILL:
Grease grill and heat to medium-high (350°F). Pour desired amount of potatoes onto gril and cook for 15-20 minutes, or until product is thoroughly cooked (165°F) and browned to desired doneness. Season and serve.
COMMERCIAL STEAMER:
Preheat steamer. Spread potatoes evenly in a full size preforated steam table pan. Place pan in steamer and cook for 5-6 minutes, or until product reaches 165°F. Season and serve.
OVEN:
Preheat oven to 450°F. In a large baking pan spread potatoes in a single layer. Drizzle with vegetable or olive oil and stir to coat. Sprinkle with salt, pepper and herbs if desired. Roast in oven for 35-45 minutes or until product reaches 165°F and lightly browned. For convection oven, reduce heat to 425°F and cook for 25-35 minutes or until product reaches 165°F.
Storage
Store at or below 0ºF (-18°F) or store in freezer compartment of the refrigerator.
Pack
| Catalog# | Pack Size | Case Count | Pallet Tie | Pallet High | Total Pallet | Gross Wt. | Net Wt. | Volume | Length | Width | Height |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 24602 | 5 lb. | 6 | 6 | 10 | 60 | 21.0 | 20.0 | 0.86 | 18-7/8 | 14-3/8 | 5-1/2 |
Serving Suggestions
RED POTATO FRITTATA
Individual Serving - Half bake a container of 3 whipped eggs; add thawed and sautéed Red Potato Wedges arranged in an attractive design; scatter shredded parmesan cheese and minced rosemary on top. Finish baking until eggs are set. Serve in wedges with fruit and warm bread.
PASTA LAFAYETTE
Individual Serving - Sauté or bake 4 ounces cooked pasta with 9 ounces leftover Cajun Breakfast Potatoes smothered in 4 ounces rich marinara sauce. Serve as an entrée or as a side with veal or pork chops.
BUFFALO SPUDS
Individual Serving - Marinate 6 chicken wings in 1 ounce hot sauce and 1/2 ounce melted butter; bake until cooked and skin is crisp. Roast 6 ounces Red Potato Wedges in convection oven with olive oil, Italian Seasonings and shredded Parmesan cheese. Serve Buffalo Wings and potatoes together on a platter around a bowl of blue cheese dip and a few celery sticks.