O'brien potatoes

100 Servings

Ingredients

Quantity Ingredient
1⅞ cup PIMENTOS 7 OZ
31 pounds POTATOES WHITE FRE
3 pounds PEPPER SWT GRN FRESH
½ cup SHORTENING; 3LB
1 teaspoon PEPPER BLACK 1 LB CN
8 teaspoons SALT TABLE 5LB

Directions

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN TEMPERATURE: 365 F. DEEP FAT

350 F. OVEN

1. SAUTE PEPPERS IN SHORTENING OR SALAD OIL 5 MINUTES OR UNTIL TENDER.

ADD PIMIENTOS; SAUTE UNTIL HEATED THROUGH. KEEP HOT FOR USE IN STEP 4.

2. FRY POTATOES IN 25 PORTION BATCHES 7 MINUTES OR UNTIL LIGHTLY BROWNED AND TENDER.

3. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

4. COMBINE ABOUT 1 LB (2 ⅓ CUPS) SAUTEED VEGETABLES WITH EACH BATCH OF POTATOES (ABOUT 4 LB 12 OZ (1 GAL)).

5. COMBINE SALT AND PEPPER. SPRINKLE ABOUT 2 TSP SALT-PEPPER MIXTURE OVER EACH BATCH OF POTATOES. STIR LIGHTLY BUT THOROUGHLY. SERVE IMMEDIATELY.

NOTE: 1. IN STEP 1, 3 LB 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB FINELY CHOPPED POTATOES.

NOTE: 2. IN STEP 1, 8 OZ (1 ½ QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 3 LB (2 ¼ QT) FROZEN, DICED GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP, 3-7 OZ CANNED PIMIENTOS MAY BE USED.

NOTE: 4. IN STEP 2, 38 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 31 LB PEELED POTATOES.

NOTE: 5. IN STEP 2, 31 LB FRESH, PEELED, DICED, READY-TO-USE POTATOES MAY BE USED.

NOTE: 6. IN STEP 2, 35 LB FROZEN, DICED WHITE POTATOES MAY BE USED.

FRY IN 400 F. DEEP FAT 5 MINUTES, LOADING FRYER BASKET ⅓ FULL. FOLLOW STEPS 3 THROUGH 5.

NOTE: 7. IN STEP 2, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.

NOTE: 8. IN STEP 5, POTATOES AND VEGETABLES MAY BE HEATED IN OVEN.

PLACE ABOUT 5 LB 12 OZ (1 ⅛ GAL) POTATO-VEGETABLE MIXTURE IN EACH STEAM TABLE PAN (4-12 BY 20 BY 2 ½ INCHES). SPRINKLE SALT-PEPPER MIXTURE OVER POTATOES IN EACH PAN. BAKE IN 350 F. OVEN 10 TO 15 MINUTES OR IN 350 F. CONVECTION OVEN 8 TO 10 MINUTES UNTIL THOROUGHLY HEATED ON HIGH FAN; OPEN VENT.

NOTE: 9. ONE NO⅗ SCOOP MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: Q04900

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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