Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 360 F. DEEP 400 F. OVEN

1. COOK POTATOES IN STEAMER 5 TO 7 MINUTES AT 15 PSI OR 12 TO 15 MINUTES AT 5 PSI. DRAIN.

2. FRY IN DEEP FAT UNTIL GOLDEN BROWN.

3. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

4. SERVE IMMEDIATELY.

NOTE:

1. IN STEP 1, 43 LB 1 OZ FRESH, WHITE POTATOES A.P. WILL YIELD 35 LB
PEELED POTATOES.

NOTE:

2. IN STEP 1, 35 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 ANTIOXIDANT and WATR TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.

NOTE:

4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD

SERVING SIZE: 2/3 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.