18 pounds white potatoes (AP) (15 lb EP)
1. Peel and cut potatoes into uniform strips 1/4-3/8 inch thick. Cover with cold water to keep potatoes from darkening.
2. Just before frying, drain potatoes and dry with paper towels. Fill fryer basket about one-third full of potatoes. Fry according to Method 1 or 2.
3. METHOD 1:
Half fill fryer with fat. Preheat to 365°F. Fry potatoes for 6-8 minutes. Drain. Sprinkle with salt. Serve immediately.
4. METHOD 2:
Blanching: Heat fat to 360°F. Place drained potato strips in hot fat, using an 8 to 1 ratio of fat to potatoes, by weight, as a guide for filling fryer basket. Fry 3-5 minutes depending on thickness of potato. (The potatoes should not be brown.) Drain. Turn out on sheet pans. Refrigerate for later browning.
Browning: Reheat fat to 375°F. Place about twice as many potato strips in the kettle as for first-stage frying. Fry 2-3 minutes or until golden brown. Drain. Sprinkle with salt if desired. Serve immediately.
Servings: 50
mealy potato, such as a russet.
To cook frozen French Fried Potatoes, use 12 lb for 50 3-oz portions. Fry at 375°F for 3-5 minutes or until golden brown.
VARIATIONS:
Deep-Fat Browned Potatoes. Partially cook peeled whole or half potatoes. Fry in deep fat at 365°F for 5-7 minutes. Transfer to serving pan. Sprinkle with salt.
Lattice Potatoes. Cut potatoes with lattice slicer. Fry at 365°F for 3-6 minutes. Transfer to serving pan. Sprinkle with salt.
Potato Chips. Cut potatoes into very thin slices. Fry at 365°F for 3-6 minutes. Transfer to serving pan. Sprinkle with salt.
Shoestring Potatoes. Cut potatoes into 1/8-inch strips. Fry at 365°F for 3-6 minutes. Transfer to serving pan. Sprinkle with salt.
1. Peel and cut potatoes into uniform strips 1/4-3/8 inch thick. Cover with cold water to keep potatoes from darkening.
2. Just before frying, drain potatoes and dry with paper towels. Fill fryer basket about one-third full of potatoes. Fry according to Method 1 or 2.
3. METHOD 1:
Half fill fryer with fat. Preheat to 365°F. Fry potatoes for 6-8 minutes. Drain. Sprinkle with salt. Serve immediately.
4. METHOD 2:
Blanching: Heat fat to 360°F. Place drained potato strips in hot fat, using an 8 to 1 ratio of fat to potatoes, by weight, as a guide for filling fryer basket. Fry 3-5 minutes depending on thickness of potato. (The potatoes should not be brown.) Drain. Turn out on sheet pans. Refrigerate for later browning.
Browning: Reheat fat to 375°F. Place about twice as many potato strips in the kettle as for first-stage frying. Fry 2-3 minutes or until golden brown. Drain. Sprinkle with salt if desired. Serve immediately.
Servings: 50
mealy potato, such as a russet.
To cook frozen French Fried Potatoes, use 12 lb for 50 3-oz portions. Fry at 375°F for 3-5 minutes or until golden brown.
VARIATIONS:
Deep-Fat Browned Potatoes. Partially cook peeled whole or half potatoes. Fry in deep fat at 365°F for 5-7 minutes. Transfer to serving pan. Sprinkle with salt.
Lattice Potatoes. Cut potatoes with lattice slicer. Fry at 365°F for 3-6 minutes. Transfer to serving pan. Sprinkle with salt.
Potato Chips. Cut potatoes into very thin slices. Fry at 365°F for 3-6 minutes. Transfer to serving pan. Sprinkle with salt.
Shoestring Potatoes. Cut potatoes into 1/8-inch strips. Fry at 365°F for 3-6 minutes. Transfer to serving pan. Sprinkle with salt.
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