Title: Mcdougall,marilyn's Crispy Potatoes
Categories: Lowfat Vegetable
Yield: 4 Servings
| 2 | lb | Russet potatoes (cooked) |
| 1/2 | c | Vegetable stock |
| 1 | bn | Scallions (chopped) |
| | | Pepper to taste |
| 2 | ts | Italian seasoning |
| | | Paprika |
Dice cooked potatoes. Place in 8 x 11 baking dish. Sprinkle with
scallions, Italian seasoning and pepper. Mix gently with fork. Pour
vegetable stock over potatoes. Sprinkle with paprika. 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. From the
collection of Sue Smith, S.Smith34, Uploaded June 16, 1994