Name: Rissole Potatoes
Ingredients: 35 lb POTATOES WHITE FRE

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

POTATOES WHITE FRE

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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