| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 | lb | BUTTER PRINT SURE |
| 24 | lb | POTATOES WHITE FRE |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 1 | tb | PAPRIKA GROUND |
| 8 | ts | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN 1. PLACE 8 LB (5 3/4 QT) 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 1 HOUR OR UNTIL BROWNED AND TENDER. TURN POTATOES ONCE DURING COOKING. 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, 29 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 AT 350 F., 25 TO 30 MINUTES ON HIGH FAN; OPEN VENT. Recipe Number: Q05000 SERVING SIZE: 1 CUP (6 P 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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