Recipe: Basque Potatoes

Basque Potatoes
rec.food.veg.cooking/narnia (Susan) (2002)
Yield: 8-10 servings as a side dish

Here's a simple recipe that makes very tasty potatoes. If you don't use butter, replace with more olive oil. You can also cut down on the amount of fat used in this recipe, by roasting in a non-stick pan:

3 lbs. Small new white or red potatoes
1-2 carrots, cut up
1 small onion or shallot, cut up
6 Tbsp. unsalted butter
3 Tbsp. olive oil
3 large garlic cloves, crushed
1/2 cup chopped parsley
1 Tbsp. minced fresh thyme or 1/2 tsp. dried
1 1/2 tsp. minced fresh or crushed rosemary
1 1/2 tsp. paprika
Dash of cayenne pepper
1/2 tsp. salt
1/4 tsp. ground black pepper

Preheat oven to 375 degrees. Scrub potatoes and pat dry. If they are large, cut them in quarters or halves.

In a large roasting pan, melt butter in the oil over moderate heat. Add garlic, parsley, thyme, rosemary, paprika and cayenne. Add potatoes and roll them in the seasoned butter to coat well.

Bake, basting the potatoes occasionally with the butter, for about 40 minutes, or until tender. Season with the salt and pepper.