Basque Potatoes
Bring bold, rustic flavors to your table with Basque Potatoes, a hearty and vibrant dish inspired by the culinary traditions of the Basque region. This comforting one-pot recipe combines tender Yukon Gold potatoes, sweet and smoky paprika, and the fresh crunch of bell peppers, all simmered in a savory vegetable stock for maximum flavor. Fragrant with minced garlic and dried thyme, the dish is finished with a touch of parsley for a bright and herbaceous garnish. Perfect as a standalone vegetarian meal or as a flavorful side, Basque Potatoes are as simple to prepare as they are satisfying. Ready in under an hour, this crowd-pleaser pairs beautifully with roasted meats or a crisp green salad for a well-rounded feast.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 4 minced garlic cloves
- 1.5 pounds, peeled and cut into 1-inch cubes Yukon Gold potatoes
- 2 teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup vegetable stock
- 2 tablespoons (for garnish) chopped fresh parsley
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the red and green bell peppers, cooking for another 4-5 minutes until they begin to soften.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Toss in the potato cubes and stir well to coat them with the vegetable mixture.
Sprinkle the smoked paprika, sweet paprika, dried thyme, salt, and black pepper over the vegetables. Stir thoroughly to evenly distribute the spices.
Pour the vegetable stock into the skillet, ensuring the potatoes are partially submerged.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet with a lid.
Simmer for 25-30 minutes, stirring occasionally, until the potatoes are tender and have absorbed most of the liquid.
Remove the lid and increase the heat to medium-high, cooking for another 5-7 minutes to allow any excess liquid to evaporate and allow the potatoes to slightly crisp up.
Remove from heat and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3000 mg | 130% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 25.0 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4517 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
