Basque Potatoes Recipes

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.

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.

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.

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.

Steps:

• Place the potatoes, one tablespoon of salt and the water in a large saucepan over medium-high heat, cover and bring to a boil. Cook until the potatoes are nearly soft through, about 15 minutes. Add the green beans and cook, uncovered, until they start to turn tender and lose their bright green color, about 15 minutes.
• While the beans and potatoes are cooking, heat the olive oil in a small saucepan over medium heat. When the oil is hot but not smoking, add the sliced garlic and cook, stirring constantly, until it turns golden brown, about five to eight minutes. Remove from the heat and reserve.
• When the beans and potatoes are cooked, add the garlic and olive oil to the soup and stir. Season to taste with salt and pepper, if desired, and serve immediately.

Steps:

• You will need a heavy skillet with a diameter or 9 to 10 inches (Dorie uses a cast-iron skillet; smaller is better than larger).
• Choose a skillet with a handle that can go under the broiler (if you are not sure, wrap the handle in foil).
• Pour about 2 tablespoons oil into the skillet and warm it over medium heat.
• Add the potatoes and onion, garlic and rosemary if using; turn the ingredients around until they glisten with oil.
• Season with salt and pepper; decrease the heat and cook slowly until the potatoes are golden and cooked through, about 20 minutes; you should be able to pierce the potatoes easily with the tip of a knife.
• Discard the garlic and rosemary and transfer the potatoes and onion to a bowl.
• Carefully wipe the skillet with a paper towel (if anything has stuck to the bottom of the pan, you should wash it--you need a clean surface so the tortilla will unmold easily).
• Position broiler rack so that when you slide the skillet onto it, the pan will be about 6 inches from the heat source; preheat broiler.
• In a big bowl, beat the eggs with salt and pepper to taste and the cayenne, then stir in the potatoes and onion.
• Put the skillet over med-high heat and pour in about 1 1/2 tablespoons oil.
• When the oil is hot, add the eggs and potatoes to the pan.
• Immediately lower the heat, and let the eggs cook, undisturbed, for about 2 minutes.
• Run a silicone spatula or a table knife around the edges of the pan to release the tortilla, then cover the pan and cook slowly for another 8-10 minutes, or until the top is almost set--there will be a circle of liquid or jiggly egg at the center.
• Every couple of minutes, run your spatula around the sides of the pan and just under the tortilla to keep it from sticking.
• Slide the pan under the broiler and cook until the top of the tortilla is set; check it after 1 minute, and then keep checking--it can go fast.
• Transfer the tortilla to a serving platter and allow it to cool to room temperature before cutting and serving it.

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.

Steps:

• 1. Cut potatoes crosswise into 1/4 inch slices. Heat oil in ovenproof skillet over medium high heat. Add onion and cook until soft.
• 2. Layer potato slices on top of onion and continue to cook until golden brown. Turn potatoes over. browned side up and cook other side until browned.
• 3. In a bowl, beat together the eggs and seasonings. Pour over potato mixture.
• 4. Bake in 350 F oven for 10 - 15 minutes, until eggs are set.

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!

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.