French fried potatoes

Yield: 100 Servings

Measure Ingredient
3 gallons WATER TO COVER
45 pounds POTATOES WHITE FRE
3 tablespoons SALT TABLE 5LB

TEMPERATURE: 365 F. DEEP FAT

1. SOAK POTATOES IN COLD WATER 30 MINUTES.

2. DRAIN; DRY WELL.

3. FILL FRYER BASKET ABOUT ⅔ FULL; FRY ABOUT 7 MINUTES OR UNTIL GOLDEN BROWN.

4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. DO NOT COVER FRIES.

5. SERVE IMMEDIATELY.

NOTE: 1. IN STEP 1, 55 LB 6 OZ FRESH, WHITE POTATOES A.P. WILL YIELD 45 LB FRENCH FRY CUT POTATOES. IF AUTOMATIC CUTTER IS NOT AVAILABLE, CUT PEELED, EYED POTATOES INTO STRIPS 3 TO 4-INCHES LONG, ⅜ TO ½-INCH THICK.

NOTE: 2. IN STEP 1, 45 LB FRESH, PEELED, FRENCH STYLE, READY-T0-USE POTATOES MAY BE USED.

NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A02000.

NOTE: 4. IN STEP 3, FRY IN SMALL BATCHES. POTATOES LOSE CRISPNESS IF ALLOWED TO STAND ON STEAM TABLE.

Recipe Number: Q04500

SERVING SIZE: 1 CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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