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Seasoned Baked Idaho® Potato Wedges with Roma Herb Blend

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Yield for Potato Wedges: 100 servings; 1/2-cup each
Yield for Roma Herb Blend: 288 servings; 1/4-tsp. each

(Note: this recipe will make 1-1/2 cups of Roma Herb Blend, enough to fill one 12.oz. shaker jar.)

Recipe courtesy of Chartwells School Dining Services

Ingredients

• 30 lbs. Idaho® potatoes
• Vegetable cooking spray/1 light coating
• ¾-cup oil/soybean, salad or cooking
• 1-3/4 cup Roma Herb Blend

Roma Herb Blend

• ½-cup Parmesan cheese, grated
• ¾-cup Italian Seasoning Mix
• ¼-cup garlic powder

Directions

Seasoned Baked Idaho® Potato Wedges

1. Wash raw baking potatoes thoroughly by scrubbing and rinsing them.
2. Cut potatoes into even-sized wedges (8 wedges per potato).
3. Place the wedges onto sheet pans that have been sprayed lightly with vegetable cooking spray.
4. Using gloved hands, toss potatoes with the vegetable oil and Roma Herb Blend seasoning mix.
5. Roast in a 350°F oven until the potatoes are browned and have reached a minimum internal cooking temperature of 140°F for 15 seconds (approx. 45 mins.) Turn potatoes with spatula ½ way during cooking so they brown evenly and do not stick to the pan. Hold at 140°F until served.

Roma Herb Blend

1. Combine all ingredients in a mixing bowl; stir together to well combine.
2. Transfer to a 12-oz. labeled shaker jar; place lid tightly on jar.
3. Store in a cool, dry place until ready to use.