Cottage fried potatoes

100 Servings

Ingredients

Quantity Ingredient
2½ gallon WATER; BOILING
31 pounds POTATOES WHITE FRE
1 quart SHORTENING; 3LB
2 teaspoons PEPPER BLACK 1 LB CN
3 tablespoons SALT TABLE 5LB
½ cup SALT TABLE 5LB

Directions

TEMPERATURE: 400 F. GRIDDLE

1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 20 MINUTES OR UNTIL TENDER.

2. DRAIN WELL. COOL 10 TO 15 MINUTES.

3. CUT POTATOES IN ¼-INCH SLICES. SPREAD A LAYER OF POTATOES OVER WELL GREASED GRIDDLE. COOK 10 MINUTES OR UNTIL GOLDEN BROWN ON ONE SIDE.

4. TURN POTATOES; COOK 15 MINUTES OR UNTIL GOLDEN BROWN.

5. SPRINKLE WITH SALT AND PEPPER.

NOTE: 1. IN STEP 1, 38 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 31 LB PEELED POTATOES.

NOTE: 2. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT

AND WATR TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.

NOTE: 3. IN STEP 1, 31 LB FRESH, PEELED, READY-TO-USE POTATOES MAY BE USED.

QUARTER POTATOES.

Recipe Number: Q04601

SERVING SIZE: ⅔ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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