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Basque Potatoes     Veg  HT   ACC   Spanish   45mins


From the Basque Region in Northern Spain


Serves 4    Hot   Vegetarian  Vegetables  Alcohol    Accompaniment  Gluten Wheat Free  Eggless  Spain  Europe



4 Medium Potatoes, peeled and cut into 2.5cm/1 inch cubes 

90ml/3fl.oz. Milk (approx) 

Salt and Black Pepper 

1-1/2 tablespoons Olive Oil 

1 large Onion, cut into thin wedges 

1 small Green Capsicum (sweet pepper), deseeded and cut into thin strips 

1 large Garlic Clove, crushed 

2 small Tomatoes, cut into 12mm/1/2-inch wedges 

50g/2oz Pimento-stuffed Olives 

1 strip Orange Peel

1 teasp Dried Basil 

180ml/6fl.oz. Dry White Wine  (check manufacture)

2 tbsp Freshly Chopped Parsley




1. 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. 


2. Drain well then mash with a potato masher or fork until smooth.


3. Add the milk, season with salt and pepper and beat well. Cover and keep warm.


3. Heat the oil in large frying pan over medium heat. Add onion,  pepper and garlic and sauté for 5 minutes. 


4. 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. 


5. Remove the orange peel and adjust the seasoning. 


6. To serve - place the potatoes in a shallow serving bowl, spoon vegetables and juices over the top and garnish with parsley. Serve hot.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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