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  1. Crunchy Potato Wedges

Crunchy Potato Wedges

#961 | 2 lbs.
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$6.99
  • Product Details
  • Preparation
  • Nutrition & Ingredients

Product Details

Crunchy skin-on potato wedges that are crispy and golden on the outside and tender on the inside. Makes the perfect side dish to any meal!

  • Oven Oven
  • Deep Fry Deep Fry

Preparation

Time to table:* 15 minutes

    • Oven Oven
  • Preheat oven to 450°F.
  • Place ½ bag of potato wedges in single layer on baking sheet.
  • Bake 15 to 18 minutes, or until desired crispness. Turn potato wedges over half-way through baking time.
    • Deep Fry Deep Fry
  • Preheat oil to 350°F.
  • Place 1/3 bag of potato wedges in hot oil.
  • Deep fry 3 to 4 minutes.
  • Drain on paper towel..

*Time to table is based on preferred preparation method and appliances may vary. Some products may require thaw time. See product preparation instructions for details.

Nutrition & Ingredients

Nutrition Facts
ABOUT 11 servings per container
Serving Size 9 Pieces (84g)
Amount Per Serving
Calories140
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 330mg 14%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 7%
Total Sugars 1g
Includes 0g Added Sugars 0%
Protein 2g
Vitamin D 0mcg 0%
Calcium 17mg 2%
Iron 0.3mg 2%
Potassium 250mg 6%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: POTATOES, VEGETABLE OIL (CANOLA, PALM, SOYBEAN AND/OR SUNFLOWER), MODIFIED FOOD STARCH, CORN STARCH, WHEAT FLOUR, DEXTRIN, SALT, RICE FLOUR, SPICES, YEAST EXTRACT, GARLIC POWDER, LEAVENING (DISODIUM DIHYDROGEN PYROPHOSPHATE, BAKING SODA), TORULA YEAST, ONION POWDER, DEXTROSE, OLEORESIN PAPRIKA, NATURAL FLAVOR.

CONTAINS: WHEAT

Note: Product information, including but not limited to ingredients, allergens, nutritional content and preparation instructions may change as our recipes are updated. Please refer to the product packaging for the most up-to-date information.