Ingredients
| 12 each (approx 9 lbs) | Idaho russet potatoes, washed, cut lengthwise into eight wedges |
| 3/4 cup | Vegetable oil |
| 3 cups | Italian bread crumbs |
| 2 tbsp | Chipotle chili powder, ground |
| 1 tbsp | Salt |
| Cheese Sauce: | |
| 2 qts | Saucemaker® Aged Cheddar Cheese Sauce |
| 1 qt | San Antonio Farms® Roasted Pepper Salsa |
| To garnish (optional) | Bay Valley® Brand Sliced Jalapeños |
Procedure
To Make Fries:
- Preheat oven to 375°F.
- Blanch potato wedges in a pan of salted boiling water for 3-5 minutes; drain. While hot, toss with vegetable oil. In a small bowl, combine Italian bread crumbs, chipotle chili powder, and salt. Coat potatoes with breading mixture.
- Arrange potatoes on sheet pans coated with cooking spray. Bake at 375°F for 18 minutes or until tender.
To Make Cheese Sauce:
- Heat the Saucemaker® Aged Cheddar Cheese Sauce; mix in San Antonio Farms® Roasted Pepper Salsa.
- To serve, Drizzle fries with about 1/2 cup roasted pepper cheese sauce. Garnish with Bay Valley® Brand Sliced Jalapeños, if desired.
Yield: 24 Servings
Nutrition
No nutrition information available.For questions or to place an order, click here to contact your Bay Valley Foods representative.