Cottage fried potatoes
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | gallon | WATER; BOILING |
| 31 | pounds | POTATOES WHITE FRE |
| 1 | quart | SHORTENING; 3LB |
| 2 | teaspoons | PEPPER BLACK 1 LB CN |
| 3 | tablespoons | SALT TABLE 5LB |
| ½ | cup | SALT TABLE 5LB |
Directions
TEMPERATURE: 400 F. GRIDDLE
1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 20 MINUTES OR UNTIL TENDER.
2. DRAIN WELL. COOL 10 TO 15 MINUTES.
3. CUT POTATOES IN ¼-INCH SLICES. SPREAD A LAYER OF POTATOES OVER WELL GREASED GRIDDLE. COOK 10 MINUTES OR UNTIL GOLDEN BROWN ON ONE SIDE.
4. TURN POTATOES; COOK 15 MINUTES OR UNTIL GOLDEN BROWN.
5. SPRINKLE WITH SALT AND PEPPER.
NOTE: 1. IN STEP 1, 38 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 31 LB PEELED POTATOES.
NOTE: 2. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT
AND WATR TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.
NOTE: 3. IN STEP 1, 31 LB FRESH, PEELED, READY-TO-USE POTATOES MAY BE USED.
QUARTER POTATOES.
Recipe Number: Q04601
SERVING SIZE: ⅔ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .