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TEMPERATURE: 365 F. DEEP FAT 1. SOAK POTATOES IN COLD WATER 30 MINUTES. 2. DRAIN; DRY WELL. 3. FILL FRYER BASKET ABOUT 2/3 FULL; FRY ABOUT 7 MINUTES OR UNTIL GOLDEN BROWN. 4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. DO NOT COVER FRIES. 5. SERVE IMMEDIATELY. NOTE: 1. IN STEP 1, 55 LB 6 OZ 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. NOTE: 2. IN STEP 1, 45 LB FRESH, PEELED, FRENCH STYLE, READY-T0-USE POTATOES MAY BE USED. NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A02000. NOTE: 4. IN STEP 3, FRY IN SMALL BATCHES. POTATOES LOSE CRISPNESS IF ALLOWED TO STAND ON STEAM TABLE. Recipe Number: Q04500 SERVING SIZE: 1 CUP From the
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