Larry's Crispy Potatoes1
By Just A Pinch KitchenCrew
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- 2 lb
- potatoes, russets, boiled in skins
- bunch green onions, finely chopped
- 2 tsp
- italian seasoning
- 1/2 c
- chicken broth
- 1/4 tsp
- 3 Tbsp
- parsley, italian
1Peel cooked potatoes and dice in 1" cubes.
2Place in an 8x11x2" baking dish that has been sprayed with nonstick spray; sprinkle with chopped green onions, Italian seasoning, and freshly ground pepper and mix gently with a fork to distribute the ingredients.
3Pour chicken (or can use vegetable) stock over the potatoes and sprinkle generously with Hungarian paprika.
4Bake in a preheated 400 oven on upper shelf.
5Stir every 15 minutes until nicely browned and crisp, about 45 minutes.
6Place under broiler to complete browning before serving.
7To Serve: Garnish with freshly chopped Italian parsley or fresh basil.
8VARIATION: In step 4, after stirring, spray with a mixture of 3 tablespoons mild soy sauce and 1/4 cup water placed in a plastic spray bottle; stir again.
9Spray and stir every 15 minutes - this will, of course, increase the sodium content of the recipe.