Recipe - Home Fried Potatoes

35 pound POTATOES WHITE FRE
1 qt SHORTENING; 3LB
2 teaspoon PEPPER BLACK 1 LB CN
3 tablespoon SALT TABLE 5LB

TEMPERATURE: 400 F. GRIDDLE

1. SPREAD A LAYER OF POTATOES ON WELL GREASED GRIDDLE.

2. COOK ABOUT 25 MINUTES, TURNING OCCASIONALLY TO ENSURE EVEN BROWNING.

3. SPRINKLE WITH SALT AND PEPPER.

NOTE: 1. IN STEP 1, 43 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 35 LB
PEELED POTATOES.

NOTE: 2. IN STEP 1, 35 LB FRESH, PEELED, READYTOUSE, WHOLE POTATOES MAY
BE USED. SLICE POTATOES 1/8INCH THICK.

NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF
ANTIOXIDANT
AND WATER TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.

NOTE: 4. POTATOES MAY BE BROWNED IN SHALLOW FAT IN ROASTING PANS OR IN
TILTING FRY PAN OR LIGHLTY BROWNED IN DEEPFAT FRYER AT 350 F.

Recipe Number: Q04700

SERVING SIZE: Three fourths CUP

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