Recipe - Basque Potatoes

4 md Russett potatoes;
peeled
One half cup Olive oil
1 teaspoon Paprika
4 Cloves garlic; peeled &
crushed
Cayenne pepper
1 tablespoon Fresh rosemary or
1 teaspoon Crumbled; dried
1 tablespoon Fresh thyme leaves or
1 teaspoon Dried; minced
One fourth cup Coarsly chopped fresh
parsley
Salt and pepper

submitted by: jarvi013@gold.tc.umn.edu (Beth Jarvis, Minneapolis, MN)
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, 2535 minutes; turn them occasionally so they brown
evenly. remove from the oven and serve immediately. 46 servings.

FROM: Farm House Cookbook, Susan Herrmann Loomis

DAVE DAVIDG@CLAM.RUTGERS.EDU

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE 13 MAY 1996

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