Oven-Glo Potatoes

Categories: None

Serves: 100 Servings

Ingredients:

2 ga WATER
1 lb BUTTER PRINT SURE
2 ts GARLIC DEHY GRA
2 1/2 qt JUICE TOMATO #3
24 lb POTATOES WHITE FRE
2 ts PEPPER BLACK 1 LB CN
8 ts SALT TABLE 5LB

Instructions:
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN

1. PUT PARTIALLY COOD POTATOES IN 2 GAL WATER IN STEAM-JACKETED
KETTLE OR STOCK POT 10 MINUTES OR PARTIALLY COOK POTATOES IN 15 LB
PSI STEAM COOKER, 5 TO 7 MINUTES OR 5 LB PSI STEAM COOKER, 12 TO 15
MINUTES. DRAIN. USE 3 STEAM TABLE PANS (12 BY 20 BY 4 INCHES).
PLACE ABOUT 7 LB 15 OZ (5 3/4 QT) PARTIALLY COOKED POATAOES IN EACH
PAN.

2. DRIZZEL 2/3 CUP BUTTER OR MARGARINE OVER POTATOES IN EACH PAN.STIR
GENTLY TO COAT POTATOES WELL.

3. MIX SALT. PEPPER TOMATOE JUICE, 2 QT HOT WATER, AND GARLIC; BLENT
THROROUGHLY. POUR 2 LB 2 OZ (1 QT) MISTURE OVER POTATOES IN EACH PAN.

4. BAKE 40 MINUTES. IF CONVECTION OVEN IS USED, BAKE AT 400 F. 15
MINUTES ON HIGH FAN; CLOSED VENT.

NOTE: 1. IN STEP 1, 29 LB 8 OZ FRESH WHITE POTATOES A.P WILL YIELD
24 LB PEELED POTATOES.

NOTE: 2. IN STEP 1, 24 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY
BE USED. CUT POTATOES INTO WEDGES.

NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANIT-
BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.

NOTE: 5. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 25 TO 30
MINUTES ON HIGH FAN; OPEN VENT.

Recipe Number: Q05003

SERVING SIZE: 1/2 CUP

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

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