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)
Recipe from Cooking Light

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Nutritional Information

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


  1. Preheat oven to 400°.
  2. 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.
  3. 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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