| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 43 1/8 |
lb |
POTATOES WHITE FRE |
|
lb |
PEPPER BLACK 1 LB CN |
| 1/8 |
lb |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 360 F. DEEP FAT
1. PARBOIL POTATOES OR COOK IN STEAMER 10 MINUTES. DRAIN.
2. FRY IN 360 F DEEP FAT UNTIL GOLDEN BROWN. DRAIN WELL IN IN BASKET
OR ON ABSORBENT PAPER.
3. SPRINKLE WITH SALT AND PEPPER, 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 WATER TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.
Recipe Number: Q05201
SERVING SIZE: 100
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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