Baked Basque Potatoes

Ingredients

• 0.3 cup breadcrumbs dry
• 16 ounce less-sodium chicken broth fat-free canned
• 2  garlic cloves minced
• 2 cups bell pepper green coarsely chopped
• 4 teaspoons olive oil divided
• 2 cups onion coarsely chopped
• 2 tablespoons paprika 
• 1 ounce parmesan cheese fresh grated
• 6 cups potatoes cubed peeled (1-inch) ( 2 pounds)
• 0.5 cup bell pepper red coarsely chopped
• 3 tablespoons red wine vinegar 
• 0.5 teaspoon salt 
• 1 tablespoon teaspoon tarragon dried fresh chopped

Equipment

• bowl
• frying pan
• sauce pan
• oven
• sieve

Directions

1. Preheat oven to 40
2. Combine potato and broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes.
3. Drain potato through a sieve into a bowl, reserving 1 cup cooking liquid.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
5. Add onion, bell peppers, salt, and garlic; saut 2 minutes. Stir in 1/4 cup reserved cooking liquid and paprika; cover and cook 8 minutes or until peppers are tender. Stir in potato, 3/4 cup reserved cooking liquid, vinegar, and tarragon; bring to a boil, stirring to coat. Spoon potato mixture into a 2-quart casserole coated with cooking spray.
6. Combine the breadcrumbs and cheese, and sprinkle over potato mixture.
7. Drizzle breadcrumb mixture with 2 teaspoons oil.
8. Bake at 400 for 25 minutes or until golden brown.