Idaho Potatoes Three Ways

Menu Part: 
Side Dish
Cuisine Type: 

Baked fries with three different seasoning combinations, tender on the inside, spicy on the outside. Healthy and delicious, easy to prepare and serve.


4 tsp. paprika
2 tsp. onion powder
1 tsp. salt
2 tsp. chili powder
2 tsp. cumin powder
1 tsp. salt
1⁄2 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. salt
12 large Idaho potatoes, scrubbed
Cooking spray, as needed


1. In a small bowl, combine paprika, onion powder and salt. Adjust spices and reserve.

2. In a second bowl, combine chili, cumin and salt. Adjust spices and reserve.

3. In a third bowl, combine garlic powder, black pepper and salt. Adjust spices and reserve.

4. Slice potatoes lengthwise 1⁄4-in thick. Divide into thirds; toss fries with seasonings to coat. Season to taste.

5. Lightly spray a hotel pan with cooking spray. Line pans with a single layer of potatoes. Bake at 500° F. 10 min. Turn once and continue baking 10-15 min. until fries are lightly browned and fork-tender. Serve with dipping sauces.

More From FoodService Director

Industry News & Opinion

The International Foodservice Manufacturers Association has made public the 2018 recipients of its annual Silver Plate awards.

The nine winners—each of whom was given the top prize in their respective foodservice segment—include four well-known names in noncommercial:

Healthcare: Jim McGrody , director of culinary and nutrition services at UNC Rex Healthcare in Raleigh, N.C. C&U: Dennis Pierce , executive director of dining services at the University of Connecticut in Storrs, Conn. B&I: Michiel Bakker , director of global food services for Google K-12: Ken Yant,...
Industry News & Opinion

Harriet Beecher Stowe Elementary in Brunswick, Maine, is hosting a mentorship program that brings in local community members to have lunch with second-graders twice a week, The Forecaster reports.

The program is aimed to foster conversation between the students and area adults, and staff say they are happy to have the extra adult supervision during lunch and recess.

Officials would like to find more volunteers to expand the program to the third, fourth and fifth grades in the future.

Read the full story via .

Ideas and Innovation
buying small

Here’s a stunner for noncommercial operators who work with one big supplier: Smith College buys food from more than 50 different suppliers. And only three of those suppliers sell Smith more than 3% of its food. “We know boutique,” says Andy Cox, director of Dining Services at the Northampton, Mass., school. “There are ways to make it work.”

Adding to Smith’s challenges: Dining Services has 12 kitchens and no central receiving, and works to ensure that 20% of its food is fair, local, humane and/or ecologically sound.

Teamwork between a food buyer and financial systems...

Industry News & Opinion

Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

FSD Resources