Name: Baked Potato Crisp
Ingredients: 2 Baking potatoes; about 1/2-3/4 esch;unpeeled and well scrubbed; 1 tb Cranola oil or cooking spray; Salt and freshly pepper; 1 ts Chopped fresh chives; optional; 1 ts Chopped fresh parsley; optional

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	Servings

INGREDIENTS

2		Baking potatoes; about 1/2-3/4 esch;unpeeled and well scrubbed
1	tb	Cranola oil or cooking spray
		Salt and freshly pepper
1	ts	Chopped fresh chives; optional
1	ts	Chopped fresh parsley; optional

INSTRUCTIONS

Source: Willians Sonoma (good Cooking)
Preheat an oven to 400F. Oil 2 nonstick baking sheets with spray or oil.
Cut the potatoes into slices 1/8 inch tick. Place the potatoes in a bowl
and toss with the oil to coat evenly, or coat with spray. Seasson to taste
with soat and pepper. Place on the prepared baking sheets. Bake until crisp
and browned, 20-25 minutes. Transfer to serving dish and toss with the
chives and parsley is desired. Taste and adjust the seasoning. Serve
immediately.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Feb 20,
1998

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