Recipe - French Fried Potatoes

3 ga WATER TO COVER
45 pound POTATOES WHITE FRE
3 tablespoon SALT TABLE 5LB

TEMPERATURE: 365 F. DEEP FAT

1. SOAK POTATOES IN COLD WATER 30 MINUTES.

2. DRAIN; DRY WELL.

3. FILL FRYER BASKET ABOUT 2/3 FULL; FRY ABOUT 7 MINUTES OR UNTIL
GOLDEN BROWN.

4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. DO NOT COVER FRIES.

5. SERVE IMMEDIATELY.

NOTE: 1. IN STEP 1, 55 LB 6 OZ FRESH, WHITE POTATOES A.P. WILL YIELD
45 LB FRENCH FRY CUT POTATOES. IF AUTOMATIC CUTTER IS NOT AVAILABLE, CUT
PEELED, EYED POTATOES INTO STRIPS 3 TO 4INCHES LONG, 3/8 TO 1/2INCH
THICK.

NOTE: 2. IN STEP 1, 45 LB FRESH, PEELED, FRENCH STYLE, READYT0USE
POTATOES MAY BE USED.

NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF
ANTIOXIDANT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A02000.

NOTE: 4. IN STEP 3, FRY IN SMALL BATCHES. POTATOES LOSE CRISPNESS IF
ALLOWED TO STAND ON STEAM TABLE.

Recipe Number: Q04500

SERVING SIZE: 1 CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.