• 6servings
  • 122calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, E, P
MineralsSilicon, Potassium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 pounds russet potatoes -- boiled in skins

  3. -- till

  4. -- tender

  5. 1 bunch green onions -- chopped

  6. 2 teaspoons basil -- crushed, or italian

  7. -- herb seasoning

  8. black pepper -- freshly ground

  9. 1/2 cup vegetarian broth -- chicken flavored

  10. paprika -- hungarian

  11. 3 tablespoons italian parsley -- freshly chopped, or -- fresh basil

  12. -- for garnish

Instructions Jump to Ingredients ↑

  1. 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 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.


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