Recipe Name OVEN-GLO POTATOES Submitted by jgouker Recipe Description Q05002 Quantity 100 Quantity Unit SERVINGS (1/2 CUP) Prep Time (minutes) 20 Cook Time (minutes) 20 Ready In (minutes) 40

Ingredients Amount Measure Ingredient 2 gallons water 48 cups diced potatoes 8 cups (8 fl oz) very hot water 1 3/4 cups tomato paste 2 cups margarine 1 1/2 teaspoons garlic powder 2 1/4 tablespoons salt 1 teaspoon black pepper Steps Sequence Step 1 BAKING PAN: 18 X 26 inch SHEET PAN 1. PARTIALLY COOK (PARBOIL) POTATOES (DO NOT PEEL) IN STEAM-JACKETED KETTLE OR STOCK POT FOR 10 MINUTES, OR PARTIALLY COOK THEM IN A 15 PSI STEAM COOKER FOR 5 TO 7 MINUTES, OR IN A 5 PSI STEAM COOKER FOR 12 TO 15 MINUTES. DRAIN. 2. BLEND THOROUGHLY THE BUTTER (OR MARGARINE), SALT, PEPPER, TOMATO PASTE, HOT WATER AND GARLIC POWDER. 3. POUR 2 POUNDS 2 OUNCE MIXTURE OVER POTATOES IN SQUARE-HEAD PAN. TOSS MIXTURE AND POTATOES LIGHTLY TO ENSURE EVEN COATING. 3A: TRANSFER MIXTURE AND POTATOES INTO STEAM TABLE PAN. REPEAT FOR 2ND HALF OF PRODUCT. 4. USING A CONVECTION OVEN, BAKE AT 400 F FOR 15 MINUTES ON HIGH FAN, CLOSED VENT. CCP: INTERNAL TEMPERATURE MUST REACH 145 F OR HIGHER FOR 15 SECONDS. HOLD AT 140 F OR HIGHER FOR SERVICE