2 med. size potatoes, pared or not
1 c. cold liquid skim milk
1 tbsp. polyunsaturated vegetable oil
Salt & pepper
Paprika (opt.)

1. For flavor and extra fiber, don't pare the potatoes; simply wash them and pat dry. Cut potatoes in half lengthwise. Then slice each half lengthwise into thick slices (so that some of the peel is on each side).

2. Put potato slices in a plastic bag with the milk. Place the bag in a bowl (to catch leakage) and allow potatoes to soak in the milk 5 or 10 minutes.

3. Meanwhile, preheat oven to very hot, 475 degrees. Spray a nonstick cookie sheet or baking pan liberally with cooking spray (or wipe with vegetable oil).

4. Drain milk thoroughly from the plastic bag (milk may be reserved for use in cooking; to mix with meatloaf, for example). Add oil to the plastic bag; close top tightly and shake up with potato slices to lightly coat. Arrange potatoes in single layer on baking pan.

5. Bake, uncovered, in preheated very hot oven, 475 degrees, about 10 minutes, stirring and turning occasionally so they will brown evenly. Sprinkle with salt and pepper (and paprika if you wish).