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Print this Recipe    Crispy Potatoes

Crispy Potatoes
Serves 4

2 pounds russet potatoes boiled in skins until tender
1 bunch scallions (chopped)
2 teaspoons Italian seasoning
1/2 cup vegetable stock
pepper to taste

Peel cooked potatoes and dice in cubes. Place in 8"x11" baking
dish that has been sprayed with vegetable oil.

Sprinkle with scallions, Italian seasoning and pepper. Mix gently
with fork. Pour vegetable stock over potatoes. Sprinkle with
papriks. Bake at 400 degrees on upper shelf. Stir every 15 minutes
until nicely browned and crisp, about 45 minutes. Place under
broiler to complete browning.

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