INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN              TEMPERATURE:  400 F. OVEN
1.  PUT PARTIALLY COOK POTATOES IN 2 GAL WATER IN STEAM JACKETED KETTLE
OR STOCK POT 10 MINUTES OR PARTIALLY COOK POTATOES IN 15 LB PSI STEAM
COOKER 5 TO 7 MINUTES OR 5 LB PSI STEAM COOKER, 12 TO 15 MINUTES.  DRAIN
PLACE ABOUT 7 LB 15 OZ (5 3/4 QT) PARTIALLY COOKED POTATOES IN EACH PAN.
2.  DRIZZLE 2/3 CUP BUTTER OR MARGARINE OVER POTATOES IN EACH PAN; STIR
GENTLY TO COAT POTATOES WELL.
3.  MIX SALT, PEPPER AND PAPRIKA TOGETHER.  SPRINKLE ABOUT 1 1/2 TBSP
MIXTURE OVER POTATOES IN EACH PAN.
4.  BAKE POTATOES 40 MINUTES OR UNTIL BROWNED.  IF CONVECITON OVEN IS
USED, BAKE AT 400 F. 15 MINUTES ON HIGH FAN; CLOSED VENT.
NOTE:  1.  IN STEP 1, 29 LB 8 OZ FRESH WHITE POTATOES A.P. WILL YIELD 24 LB
PEELED POTATOES.
NOTE:  2.  IN STEP 1, 24 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 ANTI-
BROWNING AGENT AND WATER TO PREVENT DISCOLORATION.  SEE RECIPE NO. A-20.
NOTE:  4.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.
NOTE:  5.  IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F., 25 TO
30 MINUTES ON HIGH FAN, OPEN VENT.
Recipe Number: Q05001
SERVING SIZE: 1 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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