Larry's Crispy Potatoes
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
russet potatoes
boiled |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 2 | teaspoons |
basil
crushed |
*
|
| ½ | cup |
vegetable stock
|
|
| 3 | tablespoons |
italian parsley
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
russet potatoes
boiled |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 1E+1 | ml |
basil
crushed |
*
|
| 118 | ml |
vegetable stock
|
|
| 45 | ml |
italian parsley
chopped |
|
Directions
Peel cooked potatoes and dice in 1 inch cubes.
Place in an 8x11x2 inch 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℉ (200℃). oven on upper shelf. Stir every 15 min until nicely browned and crisp, about 45 min.
Place under broiler to complete browning before serving.
