Title: Lyonnaise Potatoes
Categories: French Vegetable Side dish
Yield: 100 Servings

2 1/2	ga	WATER; BOILING
31	lb	POTATOES WHITE FRE
1	lb	ONIONS DRY
1	qt	SHORTENING; 3LB
2	ts	PEPPER BLACK 1 LB CN
3	tb	SALT TABLE 5LB
1/2	c	SALT TABLE 5LB

PAN: 18 BY 24-INCH ROASTING PAN : TEMPERATURE: 400 F. OVEN

1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 20 MINUTES OR UNTIL TENDER.

2. DRAIN WELL. COOL 10 TO 15 MINUTES.

3. SLICE POTATOES 1/2-INCH THICK; MIX WITH ONIONS.

4. ADD SHORTENING, SALT AND PEPPER.

5. PLACE MIXTURE IN ROASTING PANS.

6. BAKE ABOUT 45 MINUTES OR UNTIL LIGHLTY BROWNED.

NOTE: 1. IN STEP 3, 1 LB 2 OZ A.P. FRESH ONIONS WILL YIELD 1 LB (10 QT) SLICED DRY ONONS.

NOTE: 2. IN STEP 1, 38 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 31 LB PEELED POTATOES.

NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.

NOTE: 4. IN STEP 1, 31 LB FRESH, PEELED, READY-TO-USE POTATOES MAY BE USED. QUARTER POTATOES.

NOTE: 5. IN STEP 1, 31 LB FRESH, PEELED, DICED, READY-TO-USE POTATOES MAY BE USED. BOIL 20 MINUTES OR STEAM POTATOES 5 MINUTES UNTIL JUST TENDER. FOLLOW STEP 2. OMIT STEP 3. FOLLOW STEPS 4 THROUGH 6.

NOTE: 6. IN STEP 1, 31 LB FRESH PEELED POTATOES MAY BE CHOPPED BY HAND OR BY MACHINE BEFORE COOKING; DECREASE COOKING TIME TO 5 MINUTES. DO NOT OVERCOOK. OMIT STEPS 2 AND 3. DRAIN BEFORE STEP 4.

Recipe Number: Q04603

SERVING SIZE: 1/2 CUP

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