French fried potatoes
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | gallons | WATER TO COVER |
| 45 | pounds | POTATOES WHITE FRE |
| 3 | tablespoons | SALT TABLE 5LB |
Directions
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, .