Goshua Lynn’s Basque Style Potato Round Up

So this is my November entry for the Potato Ho Down event. The next installment is being hosted by Marye over at Baking Delights on Wednesday, November 19th. If you are making a potato dish this month, send your link over to Marye, include this logo and a link to the rules and regs in your post and join the Potato Ho’s for another month of incredible recipes and fun. You still have lots of time to get your Potato Ho on, so go forth and share your creation with all of us.

Now let’s get to making this incredible dish.

I also refer to this as my use what ya got dish because it’s made with all the staples that I have on hand on an every day basis.

To start you will need:

First step is to chop up your red potatoes and about a 1/2 C white onions into small bite-size pieces. Throw them in your pan and add about a cup of the Basque Sauce. If your local store does not carry Basque Sauce, you can order online and really this is the best marinade for anything and everything. It’s got a great blend of red wine, vinegar and pepper. I LOVE it (especially when doing tri-tip or steak).

Cover and cook the potatoes and onion in the Basque Sauce on Medium until the potatoes start browning a bit. I usually let them cook for about 5 min and then turn them around a bit and put the lid back on. Once the potatoes are done to your liking, cut up your sausage, peppers, and anything else you feel like putting in there and bring the heat down to low.

At this time, start your pot of Jasmin Rice which should take you about 20 minutes. Follow the directions on the bag. Keep the potatoes, sausage and peppers on low stirring every now and then so they don’t burn. You really just want it to simmer and spread the flavor while the rice is cooking.

Once the rice is done … plate it all up together for a VERY yummy dish.  My favorite part is the flavor that the potatoes take on.  They are sweet and peppery … yummmmm