Serves: 5
Total Calories: 132
Scrub potatoes well. Leave peeling on, slice very thin into 2-quart casserole dish that has been greased with one tablespoon oil. Sprinkle onion soup mix over potatoes, dot with pats of butter, cover and bake in 400° oven until potatoes are soft (about 30 minutes), uncover; sprinkle with paprika and let brown.
This Crunchy Potatoes recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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