Basque Potatoes

Ingredients: Medium Russett Potatoes; Peeled 1/2 Cups Olive Oil Teaspoon Paprika Cloves Garlic; Peeled & Crushed Cayenne Pepper Tablespoon Fresh Rosemary -or- Teaspoon Crumbled; Dried Tablespoon Fresh Thyme Leaves -or- Teaspoon Dried; Minced 1/4 Cups Coarsly Chopped Fresh Parsley Salt And Pepper Makes:

Directions:

submitted by: jarvi013@gold.tc.umn.edu (Beth Jarvis, Minneapolis, MN) Preheat oven to 375 F. Scrub potatoes well, cut them in half if they are large, but leave whole if they are medium to small. Heat olive oil in a large ovenproof skillet over medium heat. When it is hot, add the garlic, paprika, and cayenne to taste, stir. Stir in the rosemary and thyme, and then sprinkle in the parsley. Add the potatoes to the skillet, turn once to coat, and season generously with salt and pepper. Cover the skillet, transfer it to the oven and bake until the potatoes begin to soften, 15 minutes. Uncover, stir and continue cooking until the potatoes are golden brown and tender, 25-35 minutes; turn them occasionally so they brown evenly. remove from the oven and serve immediately. 4-6 servings. FROM: Farm House Cookbook, Susan Herrmann Loomis DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 13 MAY 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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