| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Vegetarian |
Low fat, Potatoes, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Russet Potatoes — boiled in skins till |
| 1 |
bn |
Green Onions — chopped |
| 2 |
ts |
Basil — crushed, or Italian herb seasoning Black Pepper — freshly ground |
| 1/2 |
c |
Vegetarian Broth — chicken flavored Paprika — Hungarian |
| 3 |
tb |
Italian Parsley — freshly chopped, or — fresh basil — for garnish |
INSTRUCTIONS
Peel cooked potatoes and dice in 1" cubes. Place in an 8x11x2" 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 deg
F. oven on upper shelf. Stir every 15 min until nicely browned and crisp,
about 45 min. Place under broiler to complete browning before serving. To
Serve: Garnish with freshly chopped Italian parsley or fresh basil. Because
it is so easy to prepare, this dish lends itself nicely to outdoor
entertaining for lg parties. VARIATION: In step 4, after stirring, spray
with a mixture of 3 Tbsp mild soy sauce and 1/4 C water placed in a plastic
spray bottle. Stir again. Spray and stir every 15 min. This will, of
course, increase the sodium content of the recipe.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”