Rissole Potatoes

Photo: flickr user floodkoff

Ingredients

35 pounds POTATOES WHITE FRE

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 360 F. DEEP 400 F. OVEN

COOK POTATOES IN STEAMER 5 TO 7 MINUTES AT 15 PSI OR 12 TO 15 MINUTES AT 5 PSI. DRAIN.

FRY IN DEEP FAT UNTIL GOLDEN BROWN.

DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

SERVE IMMEDIATELY.

NOTE:

IN STEP 1, 43 LB 1 OZ FRESH, WHITE POTATOES A.P. WILL YIELD 35 LBPEELED POTATOES.

NOTE:

IN STEP 1, 35 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY BE USED. CUT POTATOES INTO WEDGES.

NOTE:

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

NOTE:

OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD

SERVING SIZE: 2/3 CUP

8.0 servings

Saturday, February 13, 2010 - 10:07am

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