Copyright 2013. Fort Valley Fire Department. All Rights Reserved.
We start by peeling 10 - 12 bushel of potatoes that we grow ourselves.
They are placed in buckets of water.
On Friday morning they are rinsed,
cut to size and placed in the above pans and covered with fresh water.
On Saturday morning they are drained and fresh water added as show above.
They are seasoned with salt and pepper then placed in the ovens.
We turn them on at 11:00 AM.
As soon as they start to cut we add 3 of the blocks of butter.
After they are done, parsley is added and they are ready for serving.