Servings: 100 Portions
Portions: 3/4 Cup Each
Temperature: 360 degrees F. Deep Fat
35 lb. potatoes, white, fresh, 3/4-inch cubes
3 cups (1 lb) peppers, sweet, fresh, finely chopped
1 cup (7 oz or 1/4-No. 2-1/2 can) pimientos, canned, drained, finely chopped
1/2 cup (4 oz) shortening, melted
4-1/2 tablespoon (3 oz) salt
1 teaspoon pepper, black
Fry potatoes until lightly browned and tender. Drain on absorbent paper. Set aside.
Sauté peppers and pimientos in shortening 5 minutes or until tender. Combine potatoes and sauté ed vegetables. Sprinkle with salt and pepper.
NOTE:
45 lb fresh white potatoes A.P. will yield 35 lb peeled potatoes.
35 lb fresh, peeled, diced, ready-to-use potatoes may be used.
Peeled potatoes may be dipped in a solution of antioxidant and water to prevent discoloration.