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home > recipes > vegetables > basque potatoes
Basque potatoes 4 medium Russett potatoes, peeled .5 C olive oil 1 t paprika 4 cloves garlic, peeled & crushed Cayenne pepper 1 T fresh rosemary or 1 t crumbled, dried 1 T fresh thyme leaves or 1 t dried, minced 1/4 C coarsly chopped fresh parsley salt and pepper Preheat oven to 375 F. Scrub potatoes well, cut them in half if they are large, but leave whole if they are medium to small. Heat olive oil in a large ovenproof skillet over medium heat. When it is hot, add the garlic, paprika, and cayenne to taste, stir. Stir in the rosemary and thyme, and then sprinkle in the parsley. Add the potatoes to the skillet, turn once to coat, and season generously with salt and pepper. Cover the skillet, transfer it to the oven and bake until the potatoes begin to soften, 15 minutes. Uncover, stir and continue cooking until the potatoes are golden brown and tender, 25-35 minutes; turn them occasionally so they brown evenly. remove from the oven and serve immediately. 4-6 servings. FROM: Farm House Cookbook, Susan Herrmann Loomis Enjoy! Beth Jarvis, Minneapolis, MN. email: jarvi013@gold.tc.umn.edu

Basque Potatoes


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keyword: basque
keyword: potatoes
ethnicity: french
recipes for vegetables
recipes by jarvi013
Email Address:
(posted April 22, 1998)


Basque potatoes
4 medium Russett potatoes, peeled
.5 C
olive oil
1 t
paprika
4 cloves
garlic, peeled & crushed
Cayenne pepper
1 T fresh
rosemary or 1 t crumbled, dried
1 T fresh
thyme leaves or 1 t dried, minced
1/4 C coarsly chopped fresh
parsley
salt and pepper

Preheat oven to 375 F.
Scrub potatoes well, cut them in half if they are large, but
leave whole if they are medium to small.
Heat
olive oil in a large ovenproof skillet over medium
heat. When it is
hot, add the garlic, paprika, and cayenne to
taste, stir. Stir in the
rosemary and thyme, and then sprinkle
in the
parsley. Add the potatoes to the skillet, turn once to
coat, and season generously with salt and pepper.
Cover the
skillet, transfer it to the oven and bake until
the potatoes begin to
soften, 15 minutes. Uncover, stir and
continue cooking until the potatoes are golden
brown and tender,
25-35 minutes; turn them occasionally so they
brown evenly.
remove from the oven and serve immediately. 4-6 servings.


FROM: Farm House Cookbook, Susan Herrmann Loomis

Enjoy!

Beth Jarvis, Minneapolis, MN.
email: jarvi013@gold.tc.umn.edu





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