| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | 100 | Servings | ||
INGREDIENTS
| 2 1/2 | ga | WATER; BOILING |
| 31 | lb | POTATOES WHITE FRE |
| 1 | qt | SHORTENING; 3LB |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 3 | tb | SALT TABLE 5LB |
| 1/2 | c | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 400 F. GRIDDLE 1. COMBINE POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 20 MINUTES OR UNTIL TENDER. 2. DRAIN WELL. COOL 10 TO 15 MINUTES. 3. CHOP POTATOES IN SMALL PIECES USING A FRENCH KNIFE. 4. SPREAD A LAYER OF POTATOES OVER WELL GREASED GRIDDLE. COOK 10 MINUTES OR UNTIL GOLDEN BROWN ON ONE SIDE. 5. TURN POTATOES; COOK 15 MINUTES OR UNTIL GOLDEN BROWN. 6. SPRINKLE WITH SALT AND PEPPER. NOTE: 1. IN STEP 1, 38 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 31 LB PEELED POTATOES. NOTE: 2. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT AND WATR TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000. NOTE: 3. IN STEP 1, 31 LB FRESH, PEELED, READY-TO-USE POTATOES MAY BE USED. QUARTER POTATOES. NOTE: 4. IN STP 1, 31 LB FRESH, PEELED, DICED, READY-TO-USE POTATOES MAY BE USED. BOIL 20 MINUTE OR STEAM POTATOES 5 MINUTES UNTIL JUST TENDER. FOLLOW STEP 2. OMIT STEP 3. FOLLOW STEPS 4 THROUGH 6. NOTE: 5. IN STEP 1, 31 LB FRESH PEELED POTATOES MAY BE CHOPPED BY HAND OR BY MACHINE BEFORE COOKING; DECREASE COOKING TIME TO 5 MINUTES. DO NOT OVERCOOK. OMIT STEPS 2 AND 3. DRAIN BEFORE STEP 4. Recipe Number: Q04600 SERVING SIZE: 2/3 CUP From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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