Yield: 6 Servings
|2 pounds||Russet Potatoes -- boiled in skins till|
|1 bunch||Green Onions -- chopped|
|2 teaspoons||Basil -- crushed, or Italian herb seasoning Black Pepper -- freshly ground|
|½ cup||Vegetarian Broth -- chicken flavored Paprika -- Hungarian|
|3 tablespoons||Italian Parsley -- freshly chopped, or -- fresh basil -- for garnish|
Peel cooked potatoes and dice in 1" cubes. Place in an 8x11x2" baking dish that has been sprayed with nonstick spray. Sprinkle with chopped green onions, Italian seasoning, and freshly ground pepper. Mix gently with a fork to distribute the ingred. Pour veg (chicken) stock over the potatoes and sprinkle generously with Hungarian paprika.
Bake in a preheated 400 deg F. oven on upper shelf. Stir every 15 min until nicely browned and crisp, about 45 min. Place under broiler to complete browning before serving. To Serve: Garnish with freshly chopped Italian parsley or fresh basil. Because it is so easy to prepare, this dish lends itself nicely to outdoor entertaining for lg parties. VARIATION: In step 4, after stirring, spray with a mixture of 3 Tbsp mild soy sauce and ¼ C water placed in a plastic spray bottle. Stir again. Spray and stir every 15 min. This will, of course, increase the sodium content of the recipe.