Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN

1. PUT PARTIALLY COOK POTATOES IN 2 GAL WATER IN STEAM JACKETED KETTLE OR STOCK POT 10 MINUTES OR PARTIALLY COOK POTATOES IN 15 LB PSI STEAM COOKER 5 TO 7 MINUTES OR 5 LB PSI STEAM COOKER, 12 TO 15 MINUTES. DRAIN PLACE ABOUT 7 LB 15 OZ (5 3/4 QT) PARTIALLY COOKED POTATOES IN EACH PAN.

2. DRIZZLE 2/3 CUP BUTTER OR MARGARINE OVER POTATOES IN EACH PAN; STIR GENTLY TO COAT POTATOES WELL.

3. MIX SALT, PEPPER AND PAPRIKA TOGETHER. SPRINKLE ABOUT 1 1/2 TBSP MIXTURE OVER POTATOES IN EACH PAN.

4. BAKE POTATOES 40 MINUTES OR UNTIL BROWNED. IF CONVECITON OVEN IS USED, BAKE AT 400 F. 15 MINUTES ON HIGH FAN; CLOSED VENT.

NOTE: 1. IN STEP 1, 29 LB 8 OZ 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 ANTI- 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 MINUTES ON HIGH FAN, OPEN VENT.

SERVING SIZE: 1 CUP

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.