FRENCH FRIED POTATOES (151)    RECIPE (114)

Name Value
NAME FRENCH FRIED POTATOES
INGREDIENT
PRINT RECIPE YES
PRE-PREP STATE SCRATCH
NUMBER OF PORTIONS 100
DIRECTIONS
1) BLANCH POTATOES: PREHEAT FAT IN DEEP FAT FRYER TO 360 DEG. F.
   PLACE POTATO STRIPS IN FRY BASKET AND FRY 3-5 MINUTES UNTIL
   TENDER BUT WITHOUT COLOR. REMOVE AND DRAIN THOROUGHLY.
2) REHEAT FAT TO 375 DEG. FRY BLANCHED POTATO STRIPS FOR 2 MINUTES
   OR UNTIL GOLDEN BROWN. DRAIN THOROUGHLY.
3) SPRINKLE SALT OVER COOKED POTATOES.
PORTION SIZE 1.5-OZ
PREPARATION TIME 15 MIN
EQUIPMENT
DEFAULT CATEGORY STARCH
SYNONYM P-11