Rissole potatoes

Yield: 100 Servings

Measure Ingredient
35 pounds POTATOES WHITE FRE

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 360 F. DEEP FAT

400 F. OVEN

1. COOK POTATOES IN STEAMER 5 TO 7 MINUTES AT 15 PSI OR 12 TO 15 MINUTES AT 5 PSI. DRAIN.

2. FRY IN DEEP FAT UNTIL GOLDEN BROWN.

3. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

4. SERVE IMMEDIATELY.

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, WHOLE, READY-TO-USE POTATOES MAY BE USED. CUT POTATOES INTO WEDGES.

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

AND WATR TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.

Recipe Number: Q05200

SERVING SIZE: ⅔ CUP

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

Downloaded from Glen's MM Recipe Archive, .

Similar recipes