Commodity Sliced Potatoes, 10 Pound, 6 Per Case

Commodity Sliced Potatoes delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Restaurant frying: Fry straight from the package for golden home-style fries, hash browns, or potato chips with consistent results across every batch.
Casserole preparation: Layer directly into scalloped potato casseroles, au gratin dishes, and baked potato bakes without additional slicing or peeling.
Soup and stew base: Add to hearty potato soups, chowders, beef stews, and vegetable medleys where pre-sliced potatoes reduce prep time significantly.
Catering and buffet service: Serve large crowds efficiently with oven-roasted or steamed potato sides that hold well on steam tables and buffet lines.
School and institutional dining: Meet volume feeding requirements in school cafeterias, hospital kitchens, and correctional facilities with a dependable, easy-to-prepare potato product.

Who Would Benefit

• Commercial kitchens and restaurants needing ready-to-cook sliced potatoes at volume
• School and institutional foodservice programs with high daily meal counts
• Caterers and banquet operators preparing large-batch potato side dishes
• Hospital and healthcare dietary departments requiring consistent, easy-prep vegetable options
• Food distributors and wholesale buyers supplying institutional accounts

Product Highlights

• 10 pound package size, ideal for bulk foodservice preparation
• 6 packages per case, 60 pounds total per case
• Pre-sliced for consistent thickness and even cooking
• Eliminates peeling and slicing labor, reducing kitchen prep time
• Uniform slices support reliable portion control across servings
• Suitable for frying, baking, roasting, and simmering applications

Preparation & Use

Commodity Sliced Potatoes can go directly from the package into the cooking process with minimal additional prep. For frying, pat slices dry and fry at 350°F until golden brown. For oven roasting, toss with oil and seasonings and roast at 400°F for 20 to 25 minutes, turning once. In casseroles and baked dishes, arrange slices in a single or layered format with sauce, cover, and bake at 375°F until tender. For soups and stews, add slices during the last 15 to 20 minutes of cooking to maintain texture. Refrigerate unused portions promptly and use within a few days of opening for best quality.

Common Applications

• Home-style French fries and breakfast potatoes
• Scalloped and au gratin potato casseroles
• Potato soups, chowders, and stews
• Oven-roasted potato sides for buffet and banquet service
• Potato salads and cold deli preparations after boiling