I have made this twice. It's a good recipe if you have lots of green and red peppers on hand. It definitely needs more salt than called for. I used Yukon Golds with skins left on, about a teaspoon and a quarter of salt, Champagne vinegar, and 1 Tbsp. only of smoked paprika, fresh thyme instead of tarragon. Also used Panko bread crumbs with the fresh parmesan. Takes a good hour and a quarter to make. It can be prepared ahead of time. Put bread crumbs and parm on top just before baking. Delicious.
Baked Basque Potatoes
Bell peppers and sherry vinegar give these potatoes their distinctive flavor. Either long white or russet will work in this recipe.
Yield: 6 servings (serving size: 1 cup)
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Amount per serving
- Calories: 240
- Calories from fat: 20%
- Fat: 5.4g
- Saturated fat: 1.4g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 0.8g
- Protein: 7.9g
- Carbohydrate: 40.3g
- Fiber: 5g
- Cholesterol: 3mg
- Iron: 3mg
- Sodium: 527mg
- Calcium: 101mg
- 6 cups (1-inch) cubed peeled potato (about 2 pounds)
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 4 teaspoons olive oil, divided
- 2 cups coarsely chopped onion
- 2 cups coarsely chopped green bell pepper
- 1/2 cup coarsely chopped red bell pepper
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 2 tablespoons paprika
- 3 tablespoons sherry vinegar or red wine vinegar
- 1 tablespoon chopped fresh or 1 teaspoon dried tarragon
- Cooking spray
- 1/4 cup dry breadcrumbs
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- Preheat oven to 400°.
- Combine potato and broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Drain potato through a sieve into a bowl, reserving 1 cup cooking liquid.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion, bell peppers, salt, and garlic; sauté 2 minutes. Stir in 1/4 cup reserved cooking liquid and paprika; cover and cook 8 minutes or until peppers are tender. Stir in potato, 3/4 cup reserved cooking liquid, vinegar, and tarragon; bring to a boil, stirring to coat. Spoon potato mixture into a 2-quart casserole coated with cooking spray. Combine the breadcrumbs and cheese, and sprinkle over potato mixture. Drizzle breadcrumb mixture with 2 teaspoons oil. Bake at 400° for 25 minutes or until golden brown.
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