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Mean's Basque Potatoes

Recipe #26389 | 55 min | 15 min prep | SERVES 6 (Change Servings)

RECIPE BY: kiwidutch

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.

Posted on: Apr 25, 2002

Ingredients

  • lbs red potato or yukon gold potato, cut into bite sized pieces
  • tablespoons unsalted butter
  • tablespoons olive oil
  • 3 garlic clove, pressed
  • 1/2 cup fresh Italian parsley, chopped
  • tablespoon fresh thyme, minced
  • 1 1/2 tablespoons fresh rosemary, minced
  • 1 1/2 teaspoons smoked paprika
  • cayenne, to taste
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Directions

    1. 1
      Preheat oven to 375.
    2. 2
      In large pan, melt butter in oil over moderate heat.
    3. 3
      Add garlic, parsley, thyme, rosemary, paprika and cayenne.
    4. 4
      Add potatoes and toss well.
    5. 5
      Roast, basting until potatoes are tender.
    6. 6
      Season.

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    Featured Reviews for This Recipe

    reviewer icon

    From: Lille

    On Jan 8, 2008

    0 people found this review helpful

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  • From: Dr Nick

    On Aug 27, 2007

    I'm not sure if my smoked paprika is more potent tha yours, but I'll reduce the amount next time so it doesn't dominate all the other flavours. These were a nice change from regular potatoes though. Thanks.

    2 people found this review helpful

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  • reviewer icon

    From: Lorac

    On Sep 15, 2002

    I love cooking with fresh herbs, Rosemary thrives in the desert, Thyme survives in partial shade, but parsley has a short life cycle in a hot climate. I would make this again even if I had to purchase the herbs. I used red skin potatoes and had to substitute sweet paprika. Basting with the garlic and herb butter-oil resulted in beautifully browned potatoes with the flavors of Rosemary, Thyme, and garlic enhanced by a bit of heat from the red pepper. Thanks Mean Chef!

    11 people found this review helpful

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  • From: TammieV

    On Nov 16, 2002

    Easy side-dish. The spices added color and flavor to what often becomes(yawn)just another potato dish. This a good dish to consider when you are cooking for a crowd.

    7 people found this review helpful

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  • Read all 44 reviews
    Nutrition Facts

    Serving Size 1 (257g)

    Recipe makes 6 servings

    Calories 332
    Calories from Fat 168 (50%)
    Amount Per Serving %DV
    Total Fat 18.7g 28%
    Saturated Fat 8.3g 41%
    Monounsaturated Fat 8.0g
    Polyunsaturated Fat 1.3g
    Trans Fat 0.0g
    Cholesterol 30mg 10%
    Sodium 212mg 8%
    Potassium 1091mg 31%
    Total Carbohydrate 37.5g 12%
    Dietary Fiber 4.4g 17%
    Sugars 2.4g
    Protein 4.8g 9%
    Vitamin A 1128mcg 22%
    Vitamin B6 0.4mg 22%
    Vitamin B12 0.0mcg 0%
    Vitamin C 53mg 88%
    Vitamin E 1mcg 3%
    Calcium 40mg 4%
    Iron 2mg 12%

    detailed view...

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