Servings: 100 Portions (2 Pans)
Portions: 1 Cup (6 Pieces) Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 360 degrees F. Deep Fat; 400 degrees F. Oven
Potatoes, white, fresh, cut in wedges (1-1/2 by 1-1/2 by 1-inch)
to cover (variable) water, cold
3 tablespoon (2 oz) salt
1-1/2 teaspoon pepper, black
Place potatoes in cold water for 30 minutes. Drain and dry thoroughly. Fry in deep fat until lightly browned. Place an equal quantity of potatoes in each roasting pan.
Sprinkle salt and pepper over potatoes in each pan. Bake 30 minutes or until tender.
NOTE:
45 lb fresh, white potatoes A.P. will yield 35 lb peeled potatoes.
35 lb fresh, peeled, whole, ready-to-use potatoes may be used. Cut potatoes into wedges.
Peeled potatoes may be dipped for 3 to 4 minutes in solution of antioxidant and water to prevent discoloration.