INGREDIENTS

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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