Basque Potatoes Food

BASQUE POTATOES

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.

MEAN'S BASQUE POTATOES

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.

BASQUE-STYLE POTATOES

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 STYLE POTATOES

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 POTATO TORTILLA

Steps:

• n a large skillet (or cast iron skillet), add 2 tablespoons of the olive oil. When heated up, add the onions, garlic, and rosemary (if using). Saute' until the onions are translucent.
• Remove onions and garlic from pan and set aside in a large bowl.
• Add the potatoes to the hot oil. Cook until the potatoes are golden and tender when pierced. Once potatoes are tender, add them to the onion mixture.
• Turn oven onto the broil setting.
• In a large bowl, beat the eggs with salt, pepper and paprika, then add to onion and potatoes mixture.
• Carefully wipe the skillet with a paper towel (if anything has stuck to the bottom of the pan, you should wash it--clean pan helps to release the tortilla)
• Return the skillet to medium high heat, then add the rest of the olive oil to the hot skillet, and once the oil is hot add the potato and egg mixture.
• Immediately lower heat and cook until the eggs start to set (about 2 minutes). Let the eggs slowly cook without touching them.
• Release the edges of the tortilla by using a heatproof spatula to run around the edges of the skillet.
• Cover the skillet and slowly cook until the eggs set on top for about 8-10 minutes. There will be some liquid and jiggly egg portions on top.
• Continue to cook, adjusting heat to prevent bottom of tortilla from burning, and run the spatula around edge and bottom of tortilla to prevent sticking, about 3 minutes longer.
• The top may will still be a bit jiggly.
• Place pan under the broiler and let cook until the top is set and the tortilla is a nice golden brown (1½ - 2 mins). Be sure to check at one minute, it could already be golden brown and ready. If not ready at one minute mark, broil another half minute to a minute until it sets.
• Let cool, then serve.

INSTANT POT BASQUE POTATOES

Steps:

• Turn Instant Pot to the sauté setting. When the display says HOT add in the oil and swirl it around. Add in the onions and carrots. Sauté for about 4 minutes. Add in the garlic and parsley and sauté for 45 seconds. Cancel the sauté setting.
• Add in the broth and scrape the bottom of the pot. Add in the potatoes.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When the time is up move the valve to venting. Remove the lid.
• Turn Instant Pot to sauté setting. Simmer without the lid for 10 minutes.
• Add plenty of salt and pepper to taste and stir in the smoked paprika.
• Serve and enjoy!

BASQUE POTATO TORTILLA

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.

BASQUE POTATO SOUP

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!

BASQUE POTATO SALAD

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.

AMISH BASQUE POTATOES

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 COD

Steps:

• Grab a non-stick frying pan and heat it with a medium heat
• Add 1/4 cup of extra virgin Spanish olive oil to the pan
• Once the oil gets hot, season it with sea salt and add the cod fillets to the oil, skin side up
• While your cod is cooking, finely mince 3 cloves of garlic and finely dice 1 onion
• After about 4 minutes flip the cod to cook the uncooked side
• After cooking your cod for a total of 7 to 8 minutes, remove it from the pan, put on a plate and set aside
• Using the same pan with the same oil add the 3 minced garlics and the diced onion to the pan and mix
• After cooking the onions and garlic for about 4 to 5 minutes add 2 roasted red bell peppers to pan and mix
• About 3 minutes after adding the roasted red bell pepper add 1/4 cup of tomato puree to the pan, season with sea salt and mix
• 3 minutes after adding the tomato puree, transfer everything in the pan into a bowl
• Using a handheld mixer, puree everything until you get a smooth puree
• Add the puree and the cooked cod back to pan and heat for about 3 minutes
• Transfer the cod fillets to a dish and top with the sauce
• Garnish with fresh parsley
• Enjoy!

BASQUE POTATOES

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.