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Oven Browned Potatoes

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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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