This recipe is in metric. Many commercial recipes have the ingredients measured by weight, a scale is a good investment when making large recipes.
The first column serves 50, the larger amount serves 250.
| 50 | 250 | ingredients |
|---|---|---|
| 250 g. | 1.3 kg. | Cheese, Parmesan, Grated |
| 70 g | 350 g. | Salt |
| 50 g | 250 g | Garlic Powder |
| 50 g | 250 g. | Black pepper |
| 40 ml | 200 ml | Paprika |
| 6 kg | 30.0 kg | Potatoes, fresh, unpeeled |
| 250 ml | 1.3 L | Vegetable oil |
1. Combine Cheese and seasonings
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