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Parsley Buttered Potatoes for 100


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Servings: 100 Portions (4 Pans)
Portions: 3 Pieces Each
Pan Size: 12 by 20-inch Steam Table Pan

35 lb. potatoes, white, fresh, cut in 1 1/2-inch pieces
to cover (variable) water
1/2 cup (5 oz) salt
2 cups (1 lb) butter or margarine, melted
2 cups (4 oz) parsley, fresh, chopped

Cover potatoes with salted water; bring to a boil; reduce heat and simmer 20 to 25
minutes or until tender. Drain. Reserve 2 cups liquid. Arrange potatoes in equal
portions in 4 serving pans. Combine butter or margarine and reserved liquid; pour 1 cup
over each pan. Sprinkle each pan with 1/2 cup parsley.

NOTE:
45 lb fresh white potatoes A.P. will yield 35 lb peeled potatoes.

Peeled potatoes may be dipped for 3 to 4 minutes in solution of Antioxidant and water
to prevent discoloration.




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