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Receta Oven Glo Potatoes
by Global Cookbook

Oven Glo Potatoes
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  Raciónes: 12

Ingredientes

  • 2 gal WATER
  • 1 lb BUTTER PRINT SURE
  • 2 tsp GARLIC DEHY GRA
  • 2 1/2 quart JUICE TOMATO #3
  • 24 lb POTATOES WHITE FRE
  • 2 tsp PEPPER BLACK 1 LB CN
  • 8 tsp SALT TABLE 5LB

Direcciones

  1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN
  2. PUT PARTIALLY COOD POTATOES IN 2 GAL WATER IN STEAM-JACKETED KETTLE Or possibly STOCK POT 10 Min Or possibly PARTIALLY COOK POTATOES IN 15 LB PSI STEAM COOKER, 5 TO 7 Min Or possibly 5 LB PSI STEAM COOKER, 12 TO 15 Min. DRAIN. USE 3 STEAM TABLE PANS (12 BY 20 BY 4 INCHES).
  3. PLACE ABOUT 7 LB 15 Ounce (5 3/4 Quart) PARTIALLY COOKED POATAOES IN EACH PAN.
  4. DRIZZEL 2/3 C. BUTTER Or possibly MARGARINE OVER POTATOES IN EACH PAN.STIR GENTLY TO COAT POTATOES WELL.
  5. MIX SALT. PEPPER TOMATOE JUICE, 2 Quart Warm WATER, AND GARLIC; BLENT THROROUGHLY. POUR 2 LB 2 Ounce (1 Quart) MISTURE OVER POTATOES IN EACH PAN.
  6. BAKE 40 Min. IF CONVECTION OVEN IS USED, BAKE AT 400 F. 15 Min ON HIGH FAN; CLOSED VENT.
  7. NOTE: 1. IN STEP 1, 29 LB 8 Ounce FRESH WHITE POTATOES A.P WILL YIELD 24 LB PEELED POTATOES.
  8. NOTE: 2. IN STEP 1, 24 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY BE USED. CUT POTATOES INTO WEDGES.
  9. NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANIT- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.
  10. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.
  11. NOTE:
  12. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 25 TO 30 Min ON HIGH FAN; OPEN VENT.
  13. SERVING SIZE: 1/2 C.