Cook This: Basque potatoes will breathe new life into your accompaniment game | Food / Recipes
Tired of the same old potato recipes, I went looking for something new and found a good old but good one.
This recipe, shared by columnist Corinne Cook twenty years ago, combines potatoes and vegetables in a seductive and delicious dish. The recipe was designed by Millie Diamond and included in “The View From Our Kitchen” cookbook.
You will want to have the mashed potatoes (about 4 cups) ready to use. We will not judge if you are using the moment. Once you’ve spread them out in the pan, a colorful array of vegetables – quickly sautéed and flavored with white wine – are layered on top.
This recipe will definitely enhance your accompaniment play.
Makes 6-8 servings. The recipe is taken from the cookbook “La vue de notre cuisine”.
3 tablespoons of olive oil
1 large clove of garlic, pressed
1 bell pepper, cut into thin wedges
2 medium onions, cut into thin wedges
2 medium fresh tomatoes, cut into small wedges
½ cup olives with peppers
1 slice of orange peel
½ tsp. dried basil
¾ cup of white wine
Salt and pepper to taste
4 cups hot mashed potatoes, well seasoned
Chopped parsley for garnish
1. Preheat the oven to 325 F.
2. Heat the olive oil in a large skillet, then sauté the garlic, peppers and onions until they begin to soften.
3. Add the tomatoes, olives, orange zest and basil. Simmer over medium-high heat. Stir in the wine and simmer for 5 minutes. The vegetables should be tender and crunchy.
4. Remove the orange zest and add salt and pepper to taste.
5. Spray an 8 x 11 inch baking dish with nonstick coating. Place the mashed potatoes at the bottom of the dish. Distribute the vegetables and juice over the entire top. Sprinkle with chopped parsley.
6. Bake at 325 F for 20-25 minutes or until heated through.