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    Marilyn's Crispy Potatoes


    Source of Recipe


    Susan Powter Eating recipe book

    List of Ingredients





    2 pounds russet potatoes, boiled in skins -- til tender
    1 bunch scallions, chopped
    2 teaspoons Italian seasoning
    1/2 cup vegetable stock
    pepper to taste

    Recipe



    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 paprika. Bake at 400�F on upper shelf. Stir every 15 minutes until nicely browned and crisp, about 45 minutes. Place under broiler to complete browning. Serves 4.

 

 

 

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