Home Fried Potatoes

Photo: flickr user Dan4th

Ingredients

35 pounds POTATOES WHITE FRE

1 quart SHORTENING, 3LB

2 pounds tsp PEPPER BLACK 1 CN

3 tablespoons SALT TABLE 5LB

TEMPERATURE: 400 F. GRIDDLE

1. SPREAD A LAYER OF POTATOES ON WELL GREASED GRIDDLE.

2. COOK ABOUT 25 MINUTES, TURNING OCCASIONALLY TO ENSURE EVEN BROWNING.

3. SPRINKLE WITH SALT AND PEPPER.

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, READY-TO-USE, WHOLE POTATOES MAY BE USED. SLICE POTATOES 1/8-INCH THICK.

NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT and WATER TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.

NOTE:

4. POTATOES MAY BE BROWNED IN SHALLOW FAT IN ROASTING PANS OR IN TILTING FRY PAN OR LIGHLTY BROWNED IN DEEP-FAT FRYER AT 350 F.

SERVING SIZE: 3/4 CUP

100.0 servings

Friday, December 25, 2009 - 2:37am

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