Basque potatoes recipe

Basque Potatoes recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Basque potatoes recipe is a delightful dish originating from the Basque region of Spain. It features tender potatoes cooked to perfection and seasoned with a flavorful blend of herbs and spices. This recipe is known for its simplicity and versatility, making it a popular choice for both casual weeknight dinners and special occasions. The Basque potatoes can be enjoyed as a side dish or served as a main course with a fresh salad.

Keywords: Basque, potatoes, recipe, Spanish cuisine, flavorful.

Basque potatoes recipe details

Basque potatoes recipe, recipe Rating: 4.5
Number of votes:101 

Ingredients

600 g	potatoes, peeled and cut into large pieces
75 ml	milk
	salt and fresh ground pepper, to taste
1 ½ tbsp	olive oil
1 large	onion, peeled and cut into wedges
1 medium	green pepper, cored and seeded, cut into strips
1 clove(s)	garlic, minced
2 medium	tomatoes, cut into wedges
24	small green olives, pimento stuffed
¼ medium	orange, peel only not zested
1 tsp	dried basil
175 ml	dry white wine
2 tbsp	chopped parsley, to decorate

Instructions

In a 2-litre saucepan, add about 2 inches, 5cm of boiling water and cook the potatoes for about 12-15 minutes or until tender with the lid in place. Drain thoroughly. Leave the potatoes in the pan and shake over heat for about 1 minute to dry them out.

Using an electric mixer or whisk, mash the potatoes until smooth. Add the milk and season with salt and pepper. Keep warm in pan over a very low heat.

Heat a large frying pan and add the oil. Reduce heat to medium and add the onion, green pepper, and garlic and cook for 5 minutes, tossing the contents occasionally. Add tomatoes, olives, orange peel and basil. Add the wine and simmer for about 5 minutes, stirring occasionally, until the onions and pepper are tender. Remove the orange peel and discard. Adjust seasoning.

Pile the potatoes into a serving dish and spoon the fried vegetables and the juices over them. Sprinkle with chopped parsley.

Serve as accompaniment to any main course.

About this recipe:
This recipe, and a few more of Basque origin posted at about the same time, came via a friend who had recently returned from a visit to his ex-girlfriend and a former work colleague, a French-born Basque. I ate this or something very similar some time ago when they were still together and it was the most interesting potato dish I had ever tasted and was then served with a fish dish, tuna as I recall.

Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a