Serving Size: 50
20 pounds potatoes, peeled and scribbed
vegetable oil, for sauteing
butter, melted, for sauteing
salt, to taste
black pepper, to taste
Boil scrubbed potatoes for 15 minutes. Cool.
When cool enough to handle, scrape off skin. Store potatoes,
covered, in refrigerator overnight.
In a food processor, shred enough potatoes to fill a 12-1/2 inch
Make a liquid mixture of half vegetable oil, half melted butter.
Add enough to skillet to cover skillet bottom. Add shredded potatoes
and season with salt and pepper to taste.
Cook potatoes, uncovered, turning as necessary, until almost done.
Set aside until order is received. (To keep fresh, try to keep
only 2 orders ahead.)
When order is received, cook prepped potatoes on grill until done.