Pan: 12 By 20 By 2 1/2-Inch Steam Table Pan Temperature: 365 F. Deep Fat

350 F. Oven

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. 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 (About 4 Lb 12 Oz (1 Gal)).

5. Combine Salt And Pepper. Sprinkle About 2 Tsp Salt-Pepper Mixture Over Each Batch Of Potatoes. Stir Lightly But Thoroughly. Serve Immediately.

Finely Chopped Potatoes.

No. A-11) Or 3 Lb (2 1/4 Qt) Frozen, Diced Green Peppers May Be Used.

Peeled Potatoes.

May Be Used.

Fry In 400 F. Deep Fat 5 Minutes, Loading Fryer Basket 1/3 Full. Follow Steps 3 Through 5.

Browning Agent And Water To Prevent Discoloration. See Recipe No. A-20.

Place About 5 Lb 12 Oz (1 1/8 Gal) Potato-Vegetable Mixture In Each Steam Table Pan (4-12 By 20 By 2 1/2 Inches). Sprinkle Salt-Pepper Mixture Over Potatoes In Each Pan. Bake In 350 F. Oven 10 To 15 Minutes Or In 350 F. Convection Oven 8 To 10 Minutes Until Thoroughly Heated On High Fan; Open Vent.