Recipe#1140

Servings: YIELD: 100 Portions
Portions: 7 Ounces Each
Pan Size:
Temperature: 365 degrees F. Deep Fat

INGREDIENTS

45 lb. potatoes, white, fresh, French fry cut
to cover (variable) water, cold
3 tbsp. (2 oz) salt

INSTRUCTIONS

Place potatoes in water for 30 minutes. Drain and dry thoroughly. Fill fry basket about 2/3 full; fry about 7 minutes or until golden brown. Drain well in basket or on absorbent paper. Sprinkle potatoes with salt. Serve immediately.

NOTE: 1. 58 lb fresh, white potatoes A.P. will yield 45 lb French fry cut potatoes. If automatic cutter is not available, cut peeled, eyed potatoes into strips 3 to 4-inches long, 3/8 to 1/2-inch thick.
2. Fry in small batches. Potatoes lose crispness if allowed to stand on steam table.
3. Peeled potatoes may be dipped in solution of antioxidant and water to prevent discoloration.
4. If desired, potatoes may be blanched by deep fat frying at 350 degrees F. for 3 to 5 minutes until potatoes are done, but not brown; finish just prior to serving by frying at 375 degrees F. 2 minutes, or until golden brown.
5. 45 lb fresh, peeled, French style, ready-to-use potatoes may be used.