
Spicy Wedges 750g


Product Information
Potatoes (85%), Batter [Water, Maize Flour, Maize Starch, Salt, Rice Flour, Sugar, Spices (irradiated), Onion Powder (irradiated), Flavourings, Dextrose, Chilli Extract, Paprika Extract, Emulsifier (E415)], Vegetable Oil (Palm Fruit).
Made using only the best quality locally grown potatoes, McCain Spicy Wedges is a delicious skin on potato wedge that is perfectly seasoned with an aromatic spice that has a soft and fluffy centre. Perfect paired with a dip.
Ready to Cook. No Preservatives.
Cook from Frozen
Storage Instructions
Before opening: keep frozen at -18°c or below.
After opening: close the bag and keep frozen at -18°c or below.
Cooking Instructions and Suggestions
FOR BEST RESULTS COOK DIRECTLY FROM FROZEN. The following cooking instructions are approximate guidelines for 750 g of product. For different quantities, adjust cooking times accordingly. If thawed, do not refreeze.

- Preheat the oven to 210°C.
- Spread your McCain Spicy Wedges evenly in a single layer on a baking tray.
- Bake for 16 – 18 minutes, turning halfway through until crispy and light golden in colour.

- Spray the basket of your Air Fryer with some cooking spray.
- Add your portion of McCain Wedges
- Air fry for approximately 18 -20 minutes at 200 degrees C. Shake the basket half way through.
- Season & Enjoy
DO NOT OVERCOOK. NOTE: Due to varying conditions, cooking times stated should be used as a guide only.
TYPICAL NUTRITIONAL INFORMATION (as packed) |
|||
Single serving = 80 g |
|
Per 100 g |
Per 80 g serving |
Energy (kJ) |
556 |
445 |
|
Protein (g) |
2.1 |
1.7 |
|
Glycaemic Carbohydrate (g) |
17 |
14 |
|
of which total sugar (g) |
<0.5 |
<0.5 |
|
Total Fat (g) |
5.7 |
4.6 |
|
of which Saturated Fat (g) |
2.7 |
2.2 |
|
of which Trans Fat (g) |
<0.1 |
<0.1 |
|
of which Polyunsaturated Fat (g) |
0.6 |
0.5 |
|
of which Monounsaturated Fat (g) |
2.4 |
1.9 |
|
Cholesterol (mg) |
<1 |
<1 |
|
Dietary Fibre# (g) |
2.5 |
2.0 |
|
Total Sodium (mg) |
484 |
387 |
|
Information applies to product as packed. #AOAC 991.43. |