Potato Wedges Parmesan


    This recipe is in metric. Many commercial recipes have the ingredients
     measured by weight, a scale is a good investment when making large recipes.
    Basic Metric Conversions 
    Metric Instant Conversions here or here

    The first column serves 50,  the larger amount serves 250.


    250 g.
    70 g
    50 g
    50 g
    40 ml
    		 Cheese, Parmesan, Grated
    Salt
    Garlic Powder 
    Black pepper
    Paprika    		 1.3 kg.
    350 g.
    250 g
    250 g.
    200 ml
    		 1.  Combine Cheese and seasonings
    6 kg
    250 ml

     

     

    		 Potatoes, fresh, unpeeled
    Vegetable oil

     

     

    		 30.0 kg
    1.3 L




    		 2. Scrub potatoes well and dry. 
    3.Cut each potato into 8 wedges' toss potatoes in oil, then in cheese mixture.
    Place 3.3 kg. potato wedges on baking sheet, in a single layer. 
    4. Bake at 230 deg. C for 25 min (convection oven 200 deg. C for 20 min) or until golden an tender.

     

     As an appetizer serve 4 wedges.

    Serving size, 100 g (8 wedges)
    Fiber 2.52 g.; Carb. 23.35 g; protein 4.89 g; fat 6.32 g; calories 165; % of calories from fat 34

     

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