O'BRIEN POTATOES

Ingredients

Ingredient Weight Measure Issue
PEPPERS,GREEN,FRESH,CHOPPED 3 lbs 2 qts 1 cup 3-5/8 lbs
PIMIENTO,CANNED,DRAINED,CHOPPED 12-2/3 oz 1-7/8 cup
SHORTENING,VEGETABLE,MELTED 3-5/8 oz 1/2 cup
POTATOES,FRESH,PEELED,CUBED 31 lbs 5 gal 2-1/2 qts 38-1/4 lbs
SALT 1-2/3 oz 2-2/3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/8 tsp

Method

1 Saute peppers in shortening or salad oil 5 minutes or until tender. Add pimientos; saute until heated through.
2 Fry potatoes in 365 F. deep fat in 25-portion batches 7 minutes or until lightly browned and tender.
3 Drain well in basket or on absorbent paper.
4 Combine 2-1/3 cups of sauteed vegetables with each pan of potatoes.
5 Combine salt and pepper. Sprinkle 2 teaspoons salt-pepper mixture over each batch of potatoes. Stir lightly but thoroughly.
6 Using a convection oven, bake at 350 F. for 8 to 10 minutes until thoroughly heated on high fan, open vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
175 cal 29 g 3 g 6 g 0 mg 194 mg 13 mg

Portion

2/3 Cup

Yield

100


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