PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 365 F. DEEP FAT
TRIM WASH AND PREPARE VEGETABLES IAW A03100.
FINELY CHOP SWEET PEPPERS; PARE AND CUT POTATOES INTO 3/4 INCH CUBES.
DRAIN AND FINELY CHOP PIMIENTOS.
VEGETABLE WEIGHTS/MEASURES ARE TRIMMED PREPARED WEIGHTS.
1. SAUTE PEPPERS IN SHORTENING OR SALAD OIL 5 MINUTES OR UNTIL TENDER. ADD
PIMIENTOS; SAUTE UNTIL HEATED THROUGH. KEEP HOT FOR USE IN STEP 4.
2. DEEP FRY POTATOES IN 25 PORTION BATCHES 7 MINUTES OR UNTIL LIGHTLY BROWNED
AND TENDER.
3. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
4. COMBINE ABOUT 1 LB (2 1/3 CUPS) SAUTEED VEGETABLES WITH EACH BATCH
OF POTATOES.
5. COMBINE SALT AND PEPPER. SPRINKLE ABOUT 2 1/4 TSP SALT-PEPPER MIXTURE
OVER EACH BATCH OF POTATOES. STIR LIGHTLY BUT THOROUGHLY.
6. SERVE IMMEDIATELY. ONE NO.6 (4 oz) SCOOP MAY BE USED. SEE RECIPE A00400.
