MEAN'S BASQUE POTATOES
A spicy full flavored version of roasted baby potatoes. I adopted this from the Recipezaar account and I am the very happy new owner of such a winner :) Now that I have made it several times myself, I totally agree with reviewers recomendations to add carrots to this too. I have also added cubed sweet potato, but be aware that they will be fairly soft, rather than crunchy like the potatoes. A firm favourite in our home from now on ! Enjoy :) Oven time depends on how much you are making.. mine took 45 minutes for the potatoes to be nice and crunchy. It serves 4 at our place... 6 would be fighting each other for the biggest serving LOL.
Provided by kiwidutch
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- In large pan, melt butter in oil over moderate heat.
- Add garlic, parsley, thyme, rosemary, paprika and cayenne.
- Add potatoes and toss well.
- Roast, basting until potatoes are tender.
- Season.
Nutrition Facts : Calories 327.5, Fat 18.7, SaturatedFat 8.3, Cholesterol 30.5, Sodium 240, Carbohydrate 37.5, Fiber 4.4, Sugar 3, Protein 4.8
BASQUE STYLE POTATOES
Spicy potatoes. You can do these in the oven if you like, but I find the stovetop to be easier when I have a limited amount of time and/or energy. When I'm feeling especially lazy, I sub out a premixed creole seasoning for the seasonings. Always add the fresh garlic though.
Provided by graffeetee
Categories Potato
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in the evoo in a skillet.
- Add potatoes and roll around to coat with the oil/butter.
- Sprinkle in the seasonings except for the garlic.
- Cover and saute, stirring occasionally, until potatoes are done. This should be about 30-40 minutes.
- Shortly before the potatoes are done, add the garlic to the skillet and stir to combine.
BASQUE-STYLE SWEET POTATO CHEESECAKE
This sweet potato cheesecake borrows from the Basque cheesecake tradition: It doesn't have a crust and is baked until its exterior is a deep copper.
Provided by Tara O'Brady
Yield Makes one 9"-diameter cake
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven and preheat to 450°F. Place sweet potatoes on a foil or parchment-lined rimmed baking sheet and roast, turning once, until skins are puffed and scorched in spots where the juices have bubbled out and caramelized and a skewer easily slides into flesh, 55-65 minutes. Let sweet potatoes cool slightly. Reduce oven temperature to 425°F.
- Peel sweet potatoes; discard skins. Transfer flesh to a food processor and process until smooth (or, pass through a food mill into a large bowl). Let cool at least 1 hour.
- Lightly butter pan. Cut 2 long lengths of parchment paper and crumple to soften (this will help it lay flatter in the round pan). Line pan with both sheets of parchment so they overlap in a crisscross manner; overhang should extend at least 2" above the rim. Beat cream cheese, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down sides of bowl as needed, until very smooth, about 3 minutes. With motor running, add 2 cups sweet potato purée by spoonfuls (reserve any remaining purée for another use); beat until fully incorporated. Add eggs one at a time, beating well after each addition and scraping down bowl and paddle as needed. Reduce speed to medium-low and mix in sour cream, cream, and salt. Scrape in vanilla seeds or add vanilla extract. Turn off mixer and sift in flour, cinnamon, ginger, and nutmeg. Beat on low speed just to incorporate, about 30 seconds. Fold batter a few times with a rubber spatula, making sure to scrape bottom of bowl. Scrape batter into prepared pan; smooth surface.
- Bake cheesecake until deeply bronzed and quite puffed on top but still with a pronounced wiggle in the center when gently shaken, 55-65 minutes. Transfer pan to a wire rack and let cheesecake cool, about 1½ hours.
- To serve, carefully unmold cheesecake and peel away parchment before slicing. Do ahead: Sweet potato purée can be made 2 days ahead. Transfer to an airtight container and chill.
AMISH BASQUE POTATOES
A simple side dish.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 50m
Number Of Ingredients 9
Steps:
- 1. Saute onion, celery, carrot and garlic in melted butter in a 10-inch skillet until tender.
- 2. Add chicken broth, potatoes, salt and pepper.
- 3. Cover; simmer for 10 minutes. Remove cover.
- 4. Simmer, stirring occasionally, 20 minutes or until broth has thickened.
- 5. Sprinkle with parsley.
BASQUE-STYLE POTATOES
Pimento peppers and garlic make for a great potato side dish from the French-Spanish border.Thanks to Nick of emazing for sharing this great recipe !
Provided by Mini Ravindran
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy skillet (that has a lid).
- Add the onion and garlic.
- Cook until soft.
- Add the remaining ingredients and stir.
- Cover and simmer for 20 minutes or until the potatoes are soft.
BASQUE POTATOES
An all in one side dish from the Basque Region in Northern Spain - creamy mashed potatoes topped with sauteed vegetables.
Provided by SusieQusie
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the potatoes in a large saucepan, just cover with water and bring to the boil. Reduce the heat, cover and cook for 12-15 minutes until just tender.
- Drain well then mash with a potato masher or fork until smooth.
- Add the milk, season with salt and pepper and beat well. Cover and keep warm.
- Heat the oil in large frying pan over medium heat. Add onion, pepper and garlic and sauté for 5 minutes.
- Mix in the tomatoes, olives, orange peel, basil and wine, blend well and simmer for about 5 minutes, stirring occasionally, until onions and bell pepper are just tender.
- Remove the orange peel and adjust the seasoning.
- To serve - place the potatoes in a shallow serving bowl, spoon vegetables and juices over the top and garnish with parsley. Serve hot.
BASQUE POTATO SOUP
This recipe originates from the Basque people of northeastern Spain and southwestern France. This is a very hearty soup, something I'd recommend for a cold winter day.
Provided by breezermom
Categories Pork
Time 1h20m
Yield 12 cups
Number Of Ingredients 14
Steps:
- Cook the sausage and onion in a large Dutch oven for 5 minutes, stirring frequently; drain well. Add the tomatoes, beef stock, bay leaf, and thyme.
- Bring to a boil; cover, reduce heat and simmer for 15 minutes.
- Stir in the potatoes, celery, carrots, Burgundy, and celery leaves. Simmer for 20 minutes.
- Add the cabbage, and simmer an additional 20 minutes. Remove and discard the bay leaf. Stir in the lemon juice and salt and pepper to taste. (Depending on the sausage you choose, you may not need much salt). Enjoy!
Nutrition Facts : Calories 273.3, Fat 16.4, SaturatedFat 5.4, Cholesterol 34.7, Sodium 643.5, Carbohydrate 20.5, Fiber 3.1, Sugar 4.8, Protein 9.7
COD BASQUE STYLE
This one dish meal combines fish, potatoes and veggies all in one pot with a delicious basque style sauce. Serve with steamed greens for extra veggies.
Provided by English_Rose
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 400°F
- Arrange the prepared potatoes in the bottom of a large shallow ovenproof dish. Pour on half the stock.
- Brush each fillet with lemon juice and sprinkle with 1 tsp old bay. Dot with knobs of butter.
- Cover and cook for approximately 35-45 minutes or until the fish is cooked and potatoes are just tender.
- Without disturbing the fish and potatoes, drain off and reserve the stock. Cover the dish and keep warm.
- For the sauce, melt the remaining butter in a saucepan and fry the onion until golden. Stir in the cornstarch, tomato paste, cayenne pepper,thyme and remaining old bay. Make the drained stock up to 2 1/2 cups using remaining stock and blend into the pan.
- Add the mushrooms and peppers. Bring to the boil, stirring and simmer for 5 minutes.
- Pour the sauce over the fish and garnish with twists of lemon. Serve with green vegetables.
Nutrition Facts : Calories 351.1, Fat 12.7, SaturatedFat 7.5, Cholesterol 79.2, Sodium 217.4, Carbohydrate 35.7, Fiber 5, Sugar 6.1, Protein 24.7
BASQUE POTATO SALAD
Make and share this Basque Potato Salad recipe from Food.com.
Provided by Ceezie
Categories Potato
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring potatoes to a boil in a large pot. Reduce the heat and boil them for approximately 20 min or until a fork pokes through their centers easily. Place them in cold water immediately. Peel and then dice the potatoes approximately 1/3 inch thick.
- Place them in a 2 qt bowl and add vinegar. Stir gently and set aside for 20 minute Mix salad oil with the mayonnaise and then add with all remaining ingredients. Stir gently. Place bowl in fridge for at least 2 hours so the flavors will intensify.
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