Recipe for Cottage Fried Potatoes 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 gal WATER, BOILING
31 lb POTATOES WHITE FRE
1 qt SHORTENING, 3LB
2 tsp PEPPER BLACK 1 LB CN
3 tbl SALT TABLE 5LB
Instructions:
Instructions: TEMPERATURE: 400 F. GRIDDLE

1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 20 MINUTES OR UNTIL TENDER.

2. DRAIN WELL. COOL 10 TO 15 MINUTES.

3. CUT POTATOES IN 1/4-INCH SLICES. SPREAD A LAYER OF POTATOES OVER WELL GREASED GRIDDLE. COOK 10 MINUTES OR UNTIL GOLDEN BROWN ON ONE SIDE.

4. TURN POTATOES; COOK 15 MINUTES OR UNTIL GOLDEN BROWN.

5. SPRINKLE WITH SALT AND PEPPER.

NOTE:

1. IN STEP 1, 38 LB 2 OZ 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 CUP

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