Recipes

French Fried Potatoes

Recipe No. 620 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Side Dish · Vegetable

Serves 100 servings, approximately ⅔ cup each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 620 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Potatoes, white — 50 pounds
  • Fat (for frying) — as needed
  • Salt — 3 ounces (6 mess kit spoons)

Directions

  1. Wash potatoes; pare and cut into long narrow strips.
  2. Cover with water; allow to stand 30 to 45 minutes. Drain; roll in a cloth to dry.
  3. Fry in deep hot fat (350° F.) about 4 to 6 minutes or until brown and tender.
  4. Drain on absorbent paper. Sprinkle with salt.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Potatoes, white — 4 lb Fat (for frying) — to taste Salt — about 1½ tsp

Cook potatoes just before serving as they cool very quickly.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 620, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.