Julie Bove wrote:

> This might not work for everyone, but a good way of
> fixing lower carb potatoes, is to cut them in small cubes
> and mix with large dices of red onion. I use a mix of
> about 1/2 and 1/2, but when serving mine up, I take more
> onion and potato. I mix it all with olive oil, salt, and
> pepper, Italian seasoning and sweet paprika. I used to
> also add parmesan cheese prior to learning of Angela's
> dairy allergy. I then bake at 425 for about an hour, or
> until the potatoes are crisp, turning them at about the
> halfway mark. Be sure to use a pan big enough so you can
> spread them in a single layer so they'll get crisp.
>
> Other options are making soup and including a bit of
> diced potato, or a cottage/Shepard's pie type thing with
> a very thin layer of potatoes on top.

That's certainly worth a try. I'll make some later this week.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org