Southwest Roasted Potato Wedges with Chipotle Ranch Dip

Name: Southwest Roasted Potato Wedges With Chipotle Ranch Dip
Ingredients: 15 1/2 lb Potatoes (russet, whole, with skin); 3/4 cup Oil (vegetable); 4 tsp Cumin (ground); 4 tsp Chili powder (mild); 4 tsp Garlic (granulated); 2 tsp Onion (granulated); 1 tsp Salt (kosher); Chipotle Dip; 5 oz Chipotle peppers in adobo sauce; 3 oz Lime juice (fresh); 22 oz Yogurt (plain, nonfat); 22 oz Mayonnaise (low sodium); 2 tsp Garlic (granulated); 2 tsp Onion (granulated); 1 tsp Salt (kosher); As Needed Scallions (green onions, cut on bias, optional)

Southwest Roasted Potato Wedges With Chipotle Ranch Dip

Six light brown paper trays filled with golden-brown roasted potato wedges are arranged on a metal wire rack. The wedge-cut potatoes are drizzled with a white creamy sauce and garnished with sliced green onions.

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Recipe HACCP Process:

#2 Same Day Service

Serving Size:

1/2 cup

Yield: 50

Source:

Rooted in Flavor: Harvest of the Month Recipes Made Easy

Ingredients

15 1/2 lb Potatoes, russet, whole, with skin
3/4 cup Oil, vegetable
4 tsp Cumin, ground
4 tsp Chili powder, mild
4 tsp Garlic, granulated
2 tsp Onion, granulated
1 tsp Salt, kosher
Chipotle Dip
5 oz Chipotle peppers in adobo sauce
3 oz Lime juice, fresh
22 oz Yogurt, plain, nonfat
22 oz Mayonnaise, low sodium
2 tsp Garlic, granulated
2 tsp Onion, granulated
1 tsp Salt, kosher
As Needed Scallions, green onions, cut on bias, optional

Instructions:

Preheat the oven to 375 °F.
Scrub the potatoes thoroughly with a vegetable brush.
Cut potatoes into six to eight wedges using a counter-top produce cutter, such as a Sectionizer. Immerse the potatoes in cold water to prevent browning.
To make the seasoning blend, combine oil, cumin, chili powder, garlic, onion, and salt.
Drain the potatoes thoroughly.
Toss the potatoes with oil and seasoning blend.
Place 8 pounds of potatoes on each parchment-lined sheet tray. Fifty portions will use two full-sized sheet trays with about eight pounds of potatoes on each sheet tray.
Roast in 375 °F oven for 30 – 35 minutes, or until potatoes are brown and tender. Flip wedges half way through cooking.
CCP: Heat to 135 °F for 15 seconds.
CCP: Hold for hot service at 135 °F or higher. Note: to hold, place uncovered in the warmer
To make the chipotle dip:
Finely chop the chipotle peppers in adobo sauce. Combine chipotle peppers, lime juice, yogurt, mayonnaise, garlic, onion, and salt. Stir until well blended. Refrigerate and let sit for 20 minutes to allow it to thicken.
CCP: Hold for cold service at 41 °F or below.
To serve: Place 5 wedges of potatoes in a paper boat. Serve with 1 ounce (no.30 scoop) of dipping sauce.

Nutritional Analysis:

Serving: 0.5cupCalories: 200kcalCarbohydrates: 34gProtein: 5gFat: 6gSaturated Fat: 1gTrans Fat: 0gCholesterol: 5mgSodium: 150mgFiber: 4gSugar: 4g

Meal Component Information:

Vegetable -1/2 cup