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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 400ºF 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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