Larry's crispy potatoes
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]ks۶\ m EQw3sqr46=M$g$JMqxÅ,g!H8_^=&G՛gq==|Dޞ]8׏PG32|^7k"{/h6}bkspD]\Q(}]LMGK2cYErl ␐gGN$3GջDDO,Rgy^[ ,JUF^Wr*yI~ ٩F^nLXL+@k1UnVO-"ey6AZ^a:+c2yxK{{hHLxnwo&:BLR]#T7{ ;dΒ]K `BɣBܞCz^_\fK?OnG$<{LE9C9Lʒ~s݊d Ub.*{:C,f|Wǯg>˗ӟߞIPo]x99}2]X{;CO SҠԀ7{,XA @v5Ӓ'!Ҝr;<硓+P-'pOk| iZC=b lq 'OwDtR=>.?{8?\I L2y{AD̈́ég>t`E_E.Y<[2,)ȕ>QfS}9FE;ݳ˻U&a  b<2} ;3fzL-IEbUsuC"+t f:u}w@ -뛻 h=s`l)MUfgmޕQW"WnR$'*6Q#3!N˧h JS:`ŝ_`}gG*8GΜrw@43$Y"X}ZHqQO$ʔ^R@e}( nJ(o\^[a/@C-ҰQ 1aP $Щh:Ӗ{_UlsCAh.RfI(US]>O1w`zme>j]BgRWUP7-nn|,G7NouVF}EzrMb^>ojiOGjM;7SU f4EWO] ~ 8Np'dd.8),{fߧw =Z\( wP+eyC&c c貫 `YS, ɑ CJoxq9>K5ԁ7VtxCw1pU5A"5s Y C\$⁲X.;k'[}x4FOPbHa80Y7E@tȢߏ˛nc%ߡ**Dd8t<;5cg7V'R+2c _;P1ቶ>3f1sKʽJ(LY!A퐾7׾zؑ;[S/a2Q 90Oa&+.1BV 6?hpv MZidMRoF_ ]|;,n8q;|-FhK kxl޿8Ő:nJ`+X؍:mQ8RkZMڊIwCg*T+a뚑dC@c Ў8kgڭJ5ORr:-VO ez7)#rKUc8J3AP4cjH8IV!*ZJQԧC7Khc/ 6~ivg=!ZZiBo7 ΜZ \Ua, ̦|مu)U0[ \5i93LBO|T6f)"g~.vQkzѰ2Fo[m wFu~ujҊWLh+ׯ\0܍xkڡAPb•k:ZJ2mEIȞñW0y-h.+8Gl`5H_ 77kH{*WHh$@@m_Ҿu@u`MBs,z:n‹*#M ,xĿ|+/c \eZgbNz;>Q'n0VԤٮRM;)5PeHX^-3V?.'Z#``Bs\=ʼV?t70 <3Nq?ݜ[{:BMy#v5[Src]6 xY0"c -w-D( !L,LCSx4aaC)x?&@Gg%X-LlYfRr%CVm_;:aBi5颖qM`YhK Q.L@[8G~4AuB@ M u2BNшB+@5TIp+8m5>ذ"3w†[mc8}A-c3F2@\.FƤdWHH&p '"3D!3Ai y0p4BfjE@MlZ6 [0ƛ~d `}܆xhmLv#jm $2Xi!ב^^jhc2i/"IO&ڶ}LcC}2҅7fl6)Ӭ6YyѲ34>rޙkiQF2"ӄ(~%&YHc&=r0pyee4CxEnb>mi6\m27 GdjFa@a8~a;a&$-#1Mqy(m _ދ)N& ZqSndoc_My-! ?߶m=p 5 ,0OKPm#1 73a:qDX`@=__Z`㡑Aسodg˦^z>B3|g{i'R'-- 2ijmBt,nkݜ l>A?@NJ^ i ~sҖ߿m¥qtMti45wuۨLT md)F6i#>Fc O@ֳt ˑl;O?܏?=&bn9Z9s~:֣F6ϩl 흐f%ܱisG`; ́`͞V<~{mܵU޹>6vnVu{OEP{o<@Vۆ\9"s`=qs&y)$X^[nv\W1D[o6La֎V Larry's crispy potatoes
  Low Fat    Vegetarian  
Last updated 10/4/2011 8:21:35 PM. Recipe ID 54025. Report a problem with this recipe.
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      Title: Larry's crispy potatoes
 Categories: Low fat, Potatoes, Vegetarian
      Yield: 6 Servings
 
      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
 
  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.
 




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Recipe ID 54025 (Apr 03, 2005)

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