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Rissole Potatoes for 100


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Servings: 100 Portions (2 Pans)
Portions: 1 Cup (6 Pieces) Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 360 degrees F. Deep Fat; 400 degrees F. Oven

Potatoes, white, fresh, cut in wedges (1 1/2 by 1 1/2 by 1-inch)
to cover (variable) water, cold
3 tablespoon (2 oz) salt
1 1/2 teaspoon pepper, black

Place potatoes in cold water for 30 minutes. Drain and dry thoroughly. Fry in deep fat
until lightly browned. Place an equal quantity of potatoes in each roasting pan.
Sprinkle salt and pepper over potatoes in each pan. Bake 30 minutes or until tender.

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

35 lb fresh, peeled, whole, ready-to-use potatoes may be used. Cut potatoes into
wedges.

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




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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