Servings: 100 Portions
Portions: 3/4 Cup Each
Temperature: 400 degrees F. Griddle
35 lb. potatoes, white, fresh, quartered
2 to 3 gallon water, boiling
1/2 cup (5 oz) salt
1 quart (2 lb) shortening, melted
3 tablespoon salt
2 teaspoon pepper, black
Add 1/2 cup salt to 2 to 3 gallon boiling water. Cover potatoes with salted water; bring to a boil; cook 20 minutes or until tender. Drain well. Chop potatoes in small pieces.
Spread a layer of potatoes over well greased griddle. Cook 10 minutes or until golden brown on one side. Turn potatoes; cook 15 minutes or until golden brown. Season browned potatoes.
NOTE:
45 lb fresh white potatoes A.P. will yield 35 lb peeled potatoes.
Peeled potatoes may be dipped in solution of antioxidant and water to prevent discoloration.
35 lb fresh, peeled, whole, ready-to-use potatoes may be used. Quarter potatoes.
35 lb fresh, peeled, diced, ready-to-use potatoes may be used. Boil or steam potatoes 10 minutes or until just tender. Omit Step chopping potatoes in smaller pieces. Spread a layer of potatoes over well greased griddle. Cook 10 minutes or until golden brown on one side. Turn potatoes; cook 15 minutes or until golden brown. Season browned potatoes
If desired, potatoes may be browned in hot fat in 2 roasting pans (18 by 24-inch) on top of range or in 450 degrees F. oven.