CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 360 F. DEEP
FAT
400 F. OVEN
1. COOK POTATOES IN STEAMER 5 TO 7 MINUTES AT 15 PSI OR 12 TO 15 MINUTES
AT 5 PSI. DRAIN.
2. FRY IN DEEP FAT UNTIL GOLDEN BROWN.
3. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
4. SERVE IMMEDIATELY.
NOTE: 1. IN STEP 1, 43 LB 1 OZ FRESH, WHITE POTATOES A.P. WILL YIELD 35
LB
PEELED POTATOES.
NOTE: 2. IN STEP 1, 35 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
ANTIOXIDANT
AND WATR TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.
Recipe Number: Q05200
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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