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Basque Potatoes




Source of Recipe


Recipe from: "The View From Our Kitchen"


Recipe Introduction


This potato and vegetable dish is not only attractive, it's delicious. The
recipe, by Millie Diamond, is in "The View From Our Kitchen" cookbook.

Mashed potatoes are spread in the bottom of a casserole dish. Then a
colorful array of vegetables quickly stir-fried and flavored with white wine
is layered on top.

For contrast and texture, the vegetables should be on top, cut bite-size but
not too small.



List of Ingredients





3 tbls. olive oil
1 large garlic clove, pressed
1 bell pepper, cut into thin wedges
2 medium onions, cut into thin wedges
2 medium fresh tomatoes, cut into small wedges
1/2 cup stuffed olives
1 strip orange peel
1/2 tsp. dried basil
3/4 cup white wine
Salt and pepper to taste
4 cups hot mashed potatoes, well-seasoned
Chopped parsley for garnish

Preheat oven to 325-degrees.



Recipe



Sauté garlic, green pepper and onion in olive oil until onions and peppers
begin to soften.
Add tomatoes, olives, orange peel and basil. Simmer over medium high heat.
Stir in wine and simmer 5 minutes. The vegetables should be tender crisp.
Remove orange peel and add salt and pepper to taste.
Spray a shallow (8x11-inch) oven-proof dish with non-stick coating. Place
mashed potatoes in bottom of dish. Spoon vegetables and juice over the
entire top. Sprinkle with chopped parsley.
Bake in 325-degree oven for 20-25 minutes or until heated through.
Serves 6 to 8.