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    Nutrition Info . . .

    NutrientsCellulose
    MineralsNatrium

    Ingredients Jump to Instructions ↓

    1. 35 pounds POTATOES WHITE FRE

    2. 1 quart SHORTENING;

    3. 2 teaspoons PEPPER BLACK

    4. 1 LB CN

    5. 3 tablespoons SALT TABLE

    Instructions Jump to Ingredients ↑

    1. 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.

    4. NOTE: 1. IN STEP 1, 43 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 35 LB PEELED POTATOES.

    5. NOTE: 2. IN STEP 1, 35 LB FRESH, PEELED, READY-TO-USE, WHOLE POTATOES MAY BE USED. SLICE POTATOES ⅛-INCH THICK.

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

    7. 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.

    8. Recipe Number: Q04700 SERVING SIZE: ¾ CUP From the (actually used today!).

    9. Downloaded from Glen's MM Recipe Archive, .

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