4 medium yellow potatoes, peeled and cut into pieces
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dried minced onion
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup olive oil
1/4 cup olive oil
1/3 cup olive oil
1/3 cup red wine vinegar
2 teaspoons Italian-style seasoning
3 tablespoons dried basil
Pour olive oil and olive oil in a large bowl and mix to coat. Cover and refrigerate for 1 hour.
Heat oven to 350 degrees F (175 degrees C).
During the hour-long preheated time, gently compress the potatoes in a large, shallow roasting pan. Reserve 1/4 cup of the starch for future use, and shred remaining starch with a rolling pin.
In a small saucepan, combine the garlic powder, paprika, onion powder, basil, oregano, olive oil, olive oil, vinegar, Italian-style seasoning and basil. Mix thoroughly. Place stuffing square in the roasting pan.
Roll the stuffing square out to fit inside of the bottom of the casserole. Wrap the top of the casserole with the bottom of the stuffing square. Place top crust on top of filling. Place fillings on bottom of casserole with filling. Roll up. Secure with toothpicks.
Bake in preheated oven for 60 minutes, or until crust is golden brown.