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Add a photoServings: 12
Ingredients
- 2 1/2 gal WATER, BOILING
- 31 lb POTATOES WHITE FRE
- 1 quart SHORTENING, 3LB
- 2 tsp PEPPER BLACK 1 LB CN
- 3 Tbsp. SALT TABLE 5LB
- 1/2 c. SALT TABLE 5LB
Directions
- TEMPERATURE: 400 F. GRIDDLE
- 1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 20 Min Or possibly Till TENDER.
- 2. DRAIN WELL. Cold 10 TO 15 Min.
- 3. CUT POTATOES IN 1/4-INCH SLICES. SPREAD A LAYER OF POTATOES OVER WELL GREASED GRIDDLE. COOK 10 Min Or possibly Till Golden ON ONE SIDE.
- 4. TURN POTATOES; COOK 15 Min Or possibly Till Golden.
- 5. SPRINKLE WITH SALT AND PEPPER.
- NOTE:
- 1. IN STEP 1, 38 LB 2 Ounce FRESH WHITE POTATOES A.P. WILL YIELD 31 LB PEELED POTATOES.
- NOTE:
- 2. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT and WATR TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.
- NOTE:
- 3. IN STEP 1, 31 LB FRESH, PEELED, READY-TO-USE POTATOES MAY BE USED.
- QUARTER POTATOES.
- SERVING SIZE: 2/3 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2046g | |
| Recipe makes 12 servings | |
| Calories 1413 | |
| Calories from Fat 614 | 43% |
| Total Fat 69.52g | 87% |
| Saturated Fat 16.24g | 65% |
| Trans Fat 22.84g | |
| Cholesterol 0mg | 0% |
| Sodium 6562mg | 273% |
| Potassium 4775mg | 136% |
| Total Carbs 184.31g | 49% |
| Dietary Fiber 28.2g | 94% |
| Sugars 13.48g | 9% |
| Protein 19.72g | 32% |
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