Try this Rissole Potatoes recipe, or contribute your own.
Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 360 F. DEEP FAT 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 A02500. Recipe Number: Q05200 SERVING SIZE: 2/3 CUP From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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