Bravas Potatoes

• 22kg / 50 lbs yukon gold extra large potatoes

• Put the potatoes in a perforated hotel pan and steam in the oven at 220ºF for 45 minutes if small. 55 minutes if big. Check to make sure that they are tender.
• Remove, cool on sheet pans in cooler.
• Smash potatoes and break in pieces about 1” and put on sheet trays and label.
• POTATOES MUST STAY IN FRIDGE OVERNIGHT TO DRY OUT BEFORE FRYING.

‍

Everyday first thing in the morning,

• Heat fryer to 250ºF with clean oil and blanch crushed potatoes in fryer for 12 minutes. This should be done first thing in the morning.
• Set aside in hotel pans for service.

• We should always have 2 days of potatoes on hand at all times :  1) steamed and crushed from yesterday (drying out in walk-in) and 2) the batch you are steaming that day to be crushed & dried out the following night.
• Potatoes should be tested after steaming - fry a small batch and test for flavor, color, and texture.