Recipe Name FRANCONIA POTATOES Submitted by jgouker Recipe Description Q05001 Quantity 100 Quantity Unit SERVINGS (1/2 CUP) Prep Time (minutes) 20 Cook Time (minutes) 70 Ready In (minutes) 90

Ingredients Amount Measure Ingredient 2 gallons water 48 cups diced potatoes 2 cups margarine 1 tablespoon Paprika 2 2/3 tablespoons salt, table 2 teaspoons black pepper Steps Sequence Step 1 PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN 35 SERVINGS PER PAN. PREPARATION INSTRUCTIONS: TRIM WASH AND PREPARE VEGETABLES IAW A03100. CUT POTATOES INTO WEDGES 3 BY 1 1/2 BY 1 INCH. VEGETABLE WEIGHTS/MEASURES ARE TRIMMED PREPARED WEIGHTS. MELT BUTTER OR MARGARINE BEFORE USE IN STEP 2. 1. PARTIALLY COOK POTATOES IN 2 GAL WATER IN STEAM JACKETED KETTLE OR STOCK POT 10 MINUTES; DRAIN. PLACE ABOUT 7 LB 15 OZ (5 3/4 QT) PARTIALLY COOKED POTATOES IN EACH PAN. 2. DRIZZLE 2/3 CUP BUTTER OR MARGARINE OVER POTATOES IN EACH PAN; STIR GENTLY TO COAT POTATOES WELL. 3. MIX SALT, PEPPER AND PAPRIKA TOGETHER. SPRINKLE ABOUT 1 1/2 TBSP MIXTURE OVER POTATOES IN EACH PAN. 4. BAKE POTATOES 40 MINUTES OR UNTIL BROWNED. IF CONVECITON OVEN IS USED, BAKE AT 400 F. 15 MINUTES ON HIGH FAN; CLOSED VENT. MICROWAVE-CONVECTION OVEN: USE HALF SHEET PANS 13 BY 18 INCH. PLACE ABOUT 3 QT POTATOES ON EACH PAN. DRIZZLE 1/3 CUP MARGARINE ON POTATOES IN EACH PAN. SPRINKLE ABOUT 2 TSP MIXTURE OVER POTATOES IN EACH PAN. BAKE AT 350 F(100% MICROWAVE POWER THROUGHOUT) 20 TO 25 MINUTES OR UNTIL BROWNED AND DONE.