Franconia potatoes

100 Servings

Ingredients

Quantity Ingredient
2 gallons WATER
1 pounds BUTTER PRINT SURE
24 pounds POTATOES WHITE FRE
2 teaspoons PEPPER BLACK 1 LB CN
1 tablespoon PAPRIKA GROUND
8 teaspoons SALT TABLE 5LB

Directions

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN 1. PUT PARTIALLY COOK POTATOES IN 2 GAL WATER IN STEAM JACKETED KETTLE OR STOCK POT 10 MINUTES OR PARTIALLY COOK POTATOES IN 15 LB PSI STEAM COOKER 5 TO 7 MINUTES OR 5 LB PSI STEAM COOKER, 12 TO 15 MINUTES. DRAIN PLACE ABOUT 7 LB 15 OZ (5¾ QT) PARTIALLY COOKED POTATOES IN EACH PAN.

2. DRIZZLE ⅔ CUP BUTTER OR MARGARINE OVER POTATOES IN EACH PAN; STIR GENTLY TO COAT POTATOES WELL.

3. MIX SALT, PEPPER AND PAPRIKA TOGETHER. SPRINKLE ABOUT 1 ½ TBSP MIXTURE OVER POTATOES IN EACH PAN.

4. BAKE POTATOES 40 MINUTES OR UNTIL BROWNED. IF CONVECITON OVEN IS USED, BAKE AT 400 F. 15 MINUTES ON HIGH FAN; CLOSED VENT.

NOTE: 1. IN STEP 1, 29 LB 8 OZ FRESH WHITE POTATOES A.P. WILL YIELD 24 LB PEELED POTATOES.

NOTE: 2. IN STEP 1, 24 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY BE USED. CUT POTATOES INTO WEDGES.

NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.

NOTE: 5. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F., 25 TO 30 MINUTES ON HIGH FAN, OPEN VENT.

Recipe Number: Q05001

SERVING SIZE: 1 CUP

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

Downloaded from Glen's MM Recipe Archive, .

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