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Basque Potatoes

"I have made a lot of mistakes falling in love, and regretted
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Countryside Near St. Jean Pied De Port, Basque Country, Pyrenees-Atlantiques, Aquitaine, France
Countryside Near St. Jean Pied De Port, Basque Country,
Pyrenees-Atlantiques, Aquitaine, France

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Basque Potatoes
Bon Appetit June 1987

8 bacon slices, diced
3 pounds baking potatoes, peeled
and sliced 1/4-inch thick
6 tomatoes, peeled, quartered and seeded
3 garlic cloves, crushed
2 teaspoons minced fresh thyme or
3/4 teaspoon dried, crumbled
2 cups sliced mushrooms (1/4 pound)
1 1/2 cups pitted black olives, quartered
Salt and freshly ground black pepper
1/2 cup medium-dry Sherry
1/2 cup (1 stick) butter, melted
3 garlic cloves, minced

Preheat oven to 350 degrees F. Cook bacon in heavy medium skillet over medium-high heat until almost crisp, 2 to 3 minutes. Drain on paper towels. Arrange potatoes and tomatoes in 10-by-15-inch glass baking dish. Sprinkle with bacon, crushed garlic and thyme. Add mushrooms and olives. Season with salt and pepper. Pour Sherry over. Cover with foil and bake 30 minutes. Combine butter and minced garlic. Pour over potatoes. Bake uncovered until potatoes are tender, 40 to 45 minutes. Serve immediately. Serves 6.

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