Potato Wedges with Campfire Sauce

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  • Serves: 100
  • Cal: 304
  • By: Chef Brenda
Potato Wedges with Campfire Sauce
by Chef Brenda


  • Potato wedges, frozen 17 lb
  • Mayonnaise, reduced calorie 2 qt 1 cup
  • Yellow mustard, prepared 3/4 cup
  • Barbecue sauce, sweet 2 cups
  • Honey, pasteurized 2 cups


  1. Preheat oven according to potato wedge package.
  2. Prepare Sauce: In a large bowl or mixer, whisk together mayonnaise, mustard, barbecue sauce, and honey. Cover and place in the refrigerator to chill. Store in airtight container for up to 7 days. CCP: Hold and serve at 40° F or lower.
  3. Cook Wedges: Empty each 5 lb bag potato wedges on a full sheet pan, distributing evenly. Cook according to manufacturer’s directions. CCP: Heat and hold at 140° F or higher.
  4. Serve: 1/2 cup (4 fl oz spoodle) wedges with 2 Tbsp (#30 scoop) campfire sauce.

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