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Add a photoServings: 12
Ingredients
- 2 gal WATER
- 1 lb BUTTER PRINT SURE
- 2 tsp GARLIC DEHY GRA
- 2 1/2 quart JUICE TOMATO #3
- 24 lb POTATOES WHITE FRE
- 2 tsp PEPPER BLACK 1 LB CN
- 8 tsp SALT TABLE 5LB
Directions
- 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 possibly STOCK POT 10 Min Or possibly PARTIALLY COOK POTATOES IN 15 LB PSI STEAM COOKER, 5 TO 7 Min Or possibly 5 LB PSI STEAM COOKER, 12 TO 15 Min. DRAIN. USE 3 STEAM TABLE PANS (12 BY 20 BY 4 INCHES).
- PLACE ABOUT 7 LB 15 Ounce (5 3/4 Quart) PARTIALLY COOKED POATAOES IN EACH PAN.
- 2. DRIZZEL 2/3 C. BUTTER Or possibly MARGARINE OVER POTATOES IN EACH PAN.STIR GENTLY TO COAT POTATOES WELL.
- 3. MIX SALT. PEPPER TOMATOE JUICE, 2 Quart Warm WATER, AND GARLIC; BLENT THROROUGHLY. POUR 2 LB 2 Ounce (1 Quart) MISTURE OVER POTATOES IN EACH PAN.
- 4. BAKE 40 Min. IF CONVECTION OVEN IS USED, BAKE AT 400 F. 15 Min ON HIGH FAN; CLOSED VENT.
- NOTE: 1. IN STEP 1, 29 LB 8 Ounce 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 Min ON HIGH FAN; OPEN VENT.
- SERVING SIZE: 1/2 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1783g | |
| Recipe makes 12 servings | |
| Calories 940 | |
| Calories from Fat 277 | 29% |
| Total Fat 31.58g | 39% |
| Saturated Fat 19.69g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 2415mg | 101% |
| Potassium 4070mg | 116% |
| Total Carbs 151.45g | 40% |
| Dietary Fiber 23.5g | 78% |
| Sugars 16.4g | 11% |
| Protein 17.34g | 28% |
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