Basque Potatoes

1 1/3 pounds (4 medium) potatoes, peeled and cut into 1-inch chunks 1/3 cup milk (approximate) Salt and pepper, to taste 1 1/2 tablespoons olive oil 1 large onion, cut into thin wedges 1 small green bell pepper, seeded and cut into thin strips 1 large clove garlic, pressed 2 small tomatoes, cut into 1/2-inch wedges 1/4 cup small pimento-stuffed olives 1 strip orange peel, (about 1 x 3 inches) 1 teaspoon dried basil 3/4 cup dry white wine 2 tablespoons chopped parsley

In 2-quart saucepan, cook potatoes in 2 inches boiling water, covered, just until tender, about 12 minutes; drain thoroughly. Shake pan over low heat 1 minute. Mash potatoes with electric hand mixer or potato masher until smooth; beat in milk. Season with salt and pepper; keep warm. Heat oil in large skillet over medium heat. Add onion, bell pepper and garlic; cook and toss 5 minutes. Mix in tomatoes, olives, orange peel and basil. Add wine and simmer about 5 minutes, stirring occasionally, until onions and bell pepper are crisp-tender. Remove orange peel. Season with salt and pepper. Mound potatoes in shallow serving bowl; spoon vegetables and juices over potatoes. Sprinkle with parsley.

Makes 4 servings

(Nutritional Information Per Serving: 259 calories; 7 g fat; 3 mg cholesterol; 85 mg sodium; 40 g carbohydrate; 5 g fiber; 5 g protein.)

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