Rissole Potatoes
By: Anonymous
Published: Saturday, February 13, 2010 - 10:07am

Ingredients




35 pounds POTATOES WHITE FRE

Preparation

1 PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 360 F. DEEP 400 F. OVEN 2 COOK POTATOES IN STEAMER 5 TO 7 MINUTES AT 15 PSI OR 12 TO 15 MINUTES AT 5 PSI. DRAIN. 3 FRY IN DEEP FAT UNTIL GOLDEN BROWN. 4 DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. 5 SERVE IMMEDIATELY. 6 NOTE: 7 IN STEP 1, 43 LB 1 OZ FRESH, WHITE POTATOES A.P. WILL YIELD 35 LBPEELED POTATOES. 8 NOTE: 9 IN STEP 1, 35 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY BE USED. CUT POTATOES INTO WEDGES. 10 NOTE: 11 IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT and WATR TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000. 12 NOTE: 13 OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD 14 SERVING SIZE: 2/3 CUP