We Love God!

O’brien Potatoes

January 23, 2023

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

1 7/8	c	PIMENTOS 7 OZ
31	lb	POTATOES WHITE FRE
3	lb	PEPPER SWT GRN FRESH
1/2	c	SHORTENING; 3LB
1	ts	PEPPER BLACK 1 LB CN
8	ts	SALT TABLE 5LB

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN    TEMPERATURE:  365 F. DEEP
FAT
350 F. OVEN
1.  SAUTE PEPPERS IN SHORTENING OR SALAD OIL 5 MINUTES OR UNTIL TENDER.
ADD PIMIENTOS; SAUTE UNTIL HEATED THROUGH.  KEEP HOT FOR USE IN STEP 4.
2.  FRY POTATOES IN 25 PORTION BATCHES 7 MINUTES OR UNTIL LIGHTLY BROWNED
AND TENDER.
3.  DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
4.  COMBINE ABOUT 1 LB (2 1/3 CUPS) SAUTEED VEGETABLES WITH EACH BATCH
OF POTATOES (ABOUT 4 LB 12 OZ (1 GAL)).
5.  COMBINE SALT AND PEPPER.  SPRINKLE ABOUT 2 TSP SALT-PEPPER MIXTURE
OVER EACH BATCH OF POTATOES.  STIR LIGHTLY BUT THOROUGHLY.  SERVE
IMMEDIATELY.
NOTE:  1.  IN STEP 1, 3 LB 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB
FINELY CHOPPED POTATOES.
NOTE:  2.  IN STEP 1, 8 OZ (1 1/2 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE
NO. A-11) OR 3 LB (2 1/4 QT) FROZEN, DICED GREEN PEPPERS MAY BE USED.
NOTE:  3.  IN STEP, 3-7 OZ CANNED PIMIENTOS MAY BE USED.
NOTE:  4.  IN STEP 2, 38 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 31 LB
PEELED POTATOES.
NOTE:  5.  IN STEP 2, 31 LB FRESH, PEELED, DICED, READY-TO-USE POTATOES
MAY BE USED.
NOTE:  6.  IN STEP 2, 35 LB FROZEN, DICED WHITE POTATOES MAY BE USED.
FRY IN 400 F. DEEP FAT 5 MINUTES, LOADING FRYER BASKET 1/3 FULL.  FOLLOW
STEPS 3 THROUGH 5.
NOTE:  7.  IN STEP 2, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI-
BROWNING AGENT AND WATER TO PREVENT DISCOLORATION.  SEE RECIPE NO. A-20.
NOTE:  8.  IN STEP 5, POTATOES AND VEGETABLES MAY BE HEATED IN OVEN.
PLACE ABOUT 5 LB 12 OZ (1 1/8 GAL) POTATO-VEGETABLE MIXTURE IN EACH
STEAM TABLE PAN (4-12 BY 20 BY 2 1/2 INCHES).  SPRINKLE SALT-PEPPER
MIXTURE OVER POTATOES IN EACH PAN.  BAKE IN 350 F. OVEN 10 TO 15
MINUTES OR IN 350 F. CONVECTION OVEN 8 TO 10 MINUTES UNTIL THOROUGHLY
HEATED ON HIGH FAN; OPEN VENT.
NOTE:  9.  ONE NO.6 SCOOP MAY BE USED.  SEE RECIPE NO. A-4.
Recipe Number: Q04900
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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