Ingredients
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2 lbs russet potatoes, boiled in skins until tender
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2 green onions, chopped (white part and some green tops)
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2 teaspoons dried Italian herb seasoning
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salt and pepper, to taste
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1/2 cup chicken broth (or more as needed)
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paprika
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3 tablespoons fresh parsley (for garnish) or 3 tablespoons fresh basil, chopped (for garnish)
Instructions
- Pre-heat oven to 400°F.
- Peel cooked potatoes and dice into 1-inch cubes.
- Place in a oblong baking dish coated with non-stick cooking spray. Sprinkle with green onion, Italian herbs, salt and pepper. Mix gently with fork to distribute ingredients.
- Pour broth over potatoes and sprinkle with paprika.
- Bake on upper shelf of oven. Stir every 15 minutes until browned, about 45 minutes. NOTE: Add more broth if potatoes start to dry out too fast. (but don't get them TOO wet).
- Place under broiler to complete browning. Garnish with parsley or basil and serve.