Recipe Categories
Misc Vegetables
Tex Mexican
TexMex Potatoes 

Kat's Basque Potatoes

4 med Russet potatoes, peeled 
1/2 cup Olive oil 
1 tsp Paprika 
4 x Cloves garlic, peeled & crushed 
    Cayenne pepper 
1 tbs Fresh rosemary -or- 1 tsp Crumbled, dried 
1 tbs Fresh thyme leaves -or- 1 tsp Dried, minced 
1/4 cup Coarsely chopped fresh parsley 
    Salt and pepper 

 Method : 
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.