Soak the purple potatoes in a bowl of water for about a half an hour. This
makes it very easy to scrub the skins, eliminating the need to peel them
and lose those nutrients. After scrubbing, pat them dry and cut them into
approximately 3/4" cubes. Be careful where you cut them, as they can stain
(purple potato juice!). Put them in a mixing bowl. Wash, trim, and slice
the green onions. Add to potatoes. Finely chop the garlic and add to
potatoes. Wash and cut up the red peppers to taste. I like fairly large
hunks of sweet red pepper. Add salt, pepper, and pepper powder to taste.
Spray a little bit of pam or other cooking spray in a non-stick roasting
pan. Bake in a 400-degree oven for approximately 1/2 hour. This time will
vary with the size and amount of the potato pieces. Stir occasionally while
baking. I have found that ensuring that they lie in a single layer works
the best and yields a crispy, not soggy, crust on the potatoes.
Sorry about the approximate amounts. I make this different every time. We
find that the combination of purple, green, red, and white makes a dish
that is a visual delight. It's also a low fat replacement for those greasy
breakfast hash browns.
Source: original.
Posted by GILLIAM@arcges.arceng.com (S. Gilliam) to the Fatfree Digest
[Volume 16 Issue 13] Mar. 17, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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