Marilyn's crispy potatoes

Yield: 4 servings

Measure Ingredient
2 pounds Russet potatoes boiled in skins until tender
1 bunch Scallions (chopped)
2 teaspoons Italian seasoning
½ cup Vegetable stock pepper to taste

Peel cooked potatoes and dice in cubes (I did this without peeling).

Place in 8"x11" baking dish that has been *lightly rubbed* with vegetable oil. Sprinkle with scallions, Italian seasoning and pepper.

Mix gently with fork. Pour vegetable stock over potatoes.

Sprinkle with papriks. Bake at 400 degrees on upper shelf. Stir every 15 minutes until nicely browned and crisp, about 45 minutes.

Place under broiler to complete browning. Serves 4 Calories: 187 Fat: 0.3 gm 1% fat

Posted to Fatfree Digest, Jan. 6, 1994/MM by DEEANNE

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