Home Fried Potatoes


Photo: flickr user Dan4th

Tags:

tuber
root
vegetable

Yield:

100.0 servings

Added:

December 25, 2009

Creator:

Anonymous

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Ingredients

35 pounds POTATOES WHITE FRE
1 quart SHORTENING, 3LB
2 pounds tsp PEPPER BLACK 1 CN
3 tablespoons SALT TABLE 5LB

Preparation

1
TEMPERATURE: 400 F. GRIDDLE
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1. SPREAD A LAYER OF POTATOES ON WELL GREASED GRIDDLE.
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2. COOK ABOUT 25 MINUTES, TURNING OCCASIONALLY TO ENSURE EVEN BROWNING.
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3. SPRINKLE WITH SALT AND PEPPER.
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NOTE: 1. IN STEP 1, 43 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 35 LB PEELED POTATOES.
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NOTE: 2. IN STEP 1, 35 LB FRESH, PEELED, READY-TO-USE, WHOLE POTATOES MAY BE USED. SLICE POTATOES 1/8-INCH THICK.
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NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT and WATER TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.
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NOTE:
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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.
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SERVING SIZE: 3/4 CUP

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