Name: Basque Potatoes
Ingredients: 4 md Russett potatoes; peeled; 1/2 c Olive oil; 1 ts Paprika; 4 Cloves garlic; peeled & crushed; Cayenne pepper; 1 tb Fresh rosemary -or-; 1 ts Crumbled; dried; 1 tb Fresh thyme leaves -or-; 1 ts Dried; minced; 1/4 c Coarsly chopped fresh parsley; Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Basque	Vegetable	4	Servings

INGREDIENTS

4	md	Russett potatoes; peeled
1/2	c	Olive oil
1	ts	Paprika
4		Cloves garlic; peeled & crushed
		Cayenne pepper
1	tb	Fresh rosemary -or-
1	ts	Crumbled; dried
1	tb	Fresh thyme leaves -or-
1	ts	Dried; minced
1/4	c	Coarsly chopped fresh parsley
		Salt and pepper

INSTRUCTIONS

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, 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
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 13 MAY 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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