Potatoes recipes

Basque Potatoes

Course : Potatoes
Serves: 4

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Ingredients:

1 1/3 pounds potatoes -- (4 medium) peeled and cut into 1-inch chunks

1/3 cup milk (approximate)

1 teaspoon salt and pepper -- to taste

1 1/2 tablespoons olive oil

1 large onion -- cut into thin wedges

1 small green bell pepper -- seeded and cut into

1 clove garlic -- pressed

2 small tomatoes -- cut into 1/2-inch wedges

1/4 cup small pimento-stuffed olives

1 strip orange peel -- (about 1 x 3 inches)

1 teaspoon dried basil

3/4 cup dry white wine

2 tablespoons chopped parsley

Preparation / Directions:

In 2-quart saucepan, cook potatoes in 2 inches boiling water, covered, just until tender, about 12 minutes; drain thoroughly. Shake pan over low heat 1 minute. Mash potatoes with electric hand mixer or potato masher until smooth; beat in milk. Season with salt and pepper; keep warm. Heat oil in large skillet over medium heat. Add onion, bell pepper and garlic; cook and toss 5 minutes. Mix in tomatoes, olives, orange peel and basil. Add wine and simmer about 5 minutes, stirring occasionally, until onions and bell pepper are crisp-tender. Remove orange peel. Season with salt and pepper. Mound potatoes in shallow serving bowl; spoon vegetables and juices over potatoes. Sprinkle with parsley.

Nutritional Information:

920 Calories (kcal); 22g Total Fat; (23% calories from fat); 18g Protein; 143g Carbohydrate; 0mg Cholesterol; 78mg Sodium

Basque Potatoes

Ingredients:

Preparation / Directions:

Nutritional Information:

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