Home fried potatoes

Yield: 100 Servings

Measure Ingredient
35 pounds POTATOES WHITE FRE
1 quart SHORTENING; 3LB
2 teaspoons PEPPER BLACK 1 LB CN
3 tablespoons SALT TABLE 5LB

TEMPERATURE: 400 F. GRIDDLE

1. SPREAD A LAYER OF POTATOES ON WELL GREASED GRIDDLE.

2. COOK ABOUT 25 MINUTES, TURNING OCCASIONALLY TO ENSURE EVEN BROWNING.

3. SPRINKLE WITH SALT AND PEPPER.

NOTE: 1. IN STEP 1, 43 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 35 LB PEELED POTATOES.

NOTE: 2. IN STEP 1, 35 LB FRESH, PEELED, READY-TO-USE, WHOLE POTATOES MAY BE USED. SLICE POTATOES ⅛-INCH THICK.

NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT

AND WATER TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.

NOTE: 4. POTATOES MAY BE BROWNED IN SHALLOW FAT IN ROASTING PANS OR IN TILTING FRY PAN OR LIGHLTY BROWNED IN DEEP-FAT FRYER AT 350 F.

Recipe Number: Q04700

SERVING SIZE: ¾ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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