Home fried potatoes
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 35 | pounds | POTATOES WHITE FRE |
| 1 | quart | SHORTENING; 3LB |
| 2 | teaspoons | PEPPER BLACK 1 LB CN |
| 3 | tablespoons | SALT TABLE 5LB |
Directions
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, .