Basil Oven Fried Potatoes Food

POTATOES WITH BASIL

Steps:

• Place the potatoes sliced in a large saucepan and cover with cold water. Add the 2 teaspoons salt and bring to a boil. Lower the heat and gently boil for 10 minutes or until the center of the potato's slices are just tender. Be careful not to overcook them. Once ready, drain them and run cold water over them to stop the cooking process. (At this point the potatoes can be refrigerated for 2 days)
• In a heavy 12-inch skillet heat the oil. Add the shallots and toss over medium heat until the thin slices become translucent, 1 to 2 minutes. Do not brown.
• Add the potatoes and 1 tablespoon vinegar and gently toss over high heat for 3 to 5 minutes. Add the basil, salt, black pepper, and more vinegar to taste. Serve immediately.

BAKED BASIL FRIES

Steps:

• In a large resealable plastic bag, combine the Parmesan cheese, oil, basil and garlic powder. Cut potatoes into 1/4-in. sticks. Add to bag, a few pieces at a time, and shake to coat., Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 15-20 minutes on each side or until crisp and tender.

OVEN-FRIED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
• Transfer potatoes to a serving dish and serve immediately.

OVEN FRIED POTATOES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish.
• Place potatoes in an even layer in greased dish. Sprinkle onion and bacon over potatoes, then dot with butter. Cover dish with foil.
• Bake in preheated oven for 45 minutes. Remove foil and stir potatoes. Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. You may need to stir every minute or so to achieve even browning. Serve immediately.

ROAST BASIL CHICKEN, BASIL BABY POTATOES, FRISEE PLUM SALAD

Steps:

• Preheat the oven to 425 degrees F and set a wire rack on a rimmed baking sheet. Bring a medium saucepan of salted water to a boil. Add 2 cups basil; cook 30 seconds, then drain and rinse under cold water. Transfer to a food processor and puree with the butter, garlic, lemon zest and 1/2 teaspoon salt until smooth. Set aside.
• Spatchcock the chicken: Cut along each side of the backbone with kitchen shears; discard the backbone. Open the chicken like a book; flip over. Press down on the backbone to flatten. Gently loosen the skin from the breasts and thighs using your fingers. Transfer half of the basil butter to a bowl and rub all over the chicken and under the skin; season with salt and pepper. Transfer skin-side up to the rack. Roast until the skin is browned and crisp and a thermometer inserted into a thigh registers 165 degrees F, about 45 minutes. Transfer to a cutting board and let rest 15 minutes.
• Meanwhile, fill a medium saucepan with water; season with salt and add the potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 12 minutes. Drain and transfer to a large bowl; toss with half of the remaining basil butter and season with salt and pepper.
• Whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil. Add the frisee, plums and the remaining 1 cup basil. Season with salt and pepper; gently toss to coat. Spread the remaining basil butter over the chicken; carve. Serve with the potatoes and salad.

OVEN-FRIED POTATOES

Steps:

• Preheat oven to 350 degrees. Combine potatoes, oil, garlic, herbs, and pepper in large bowl and toss to coat. Spread potatoes in single layer on 2 baking pans. Bake until golden brown and cooked through, turning once, about 1 hour. Season potatoes, to taste, with salt and serve immediately.

CRISPY OVEN-FRIED POTATOES

Steps:

• Gather the ingredients. Position the rack in the lower part of the oven. Preheat the oven to 450 F.
• Combine the oil and butter in a large, rimmed baking pan . Place the pan in the oven until the butter has melted.
• Peel the potatoes and cut them into 1-inch cubes or small wedges.
• Peel the onion and cut it in half. Cut each half into 4 chunks.
• Mince the garlic.
• Arrange the potatoes, onion chunks, and garlic in the pan, and stir lightly to coat with the butter and oil.
• Roast the potatoes in the preheated oven for about 1 hour, or until golden brown and crispy. Stir occasionally.
• Sprinkle with salt and pepper as desired.
• Toss the potatoes with the minced parsley just before serving. Serve as a side with your choice of protein and enjoy.

LEMON-BASIL POTATOES

Steps:

• Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
• Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.

EASY FRIED POTATOES

Steps:

• Put the butter in a pan (I use a stick free, the butter is for taste) and melt.
• Add potatoes, and turn over every few minutes until brown. Not all need to be brown, but make sure they are cooked through. Usually takes about 15 minutes.
• Add salt and pepper sometime during frying time, to taste.

TASTY OVEN FRIED POTATOES

Steps:

• Peel potatoes and cut into 1 inch cubes (can be cut smaller if you have little ones).
• Place potatoes in a large resealable plastic bag.
• Combine Parmesan cheese, salt, garlic powder, paprika and pepper; add to potatoes.
• Seal the plastic bag and carefully shake to coat the potatoes with the spice mixture.
• Coat a 15 x 10 inch pan with a thin coating of vegetable oil (do not use a vegetable oil spray).
• Spread potatoes evenly in a single layer in the pan.
• Bake uncovered at 375 degrees for 40 - 50 minutes until potatoes are tender.

OVEN-FRIED POTATOES

Steps:

• Preheat the oven to 450°. In a large bowl, cover the potatoes with cold water and let stand for 20 minutes.
• Heat 2 large rimmed baking sheets in the oven for 5 minutes. Drain the potatoes and pat dry. Return the potatoes to a dry bowl, add the oil and toss to coat. Spread the potatoes on the hot baking sheets and bake for about 35 minutes, or until golden brown and crisp, stirring every 10 minutes. If the edges start to darken, stir more often. Season the potatoes with salt and serve.

CHORIZO FRIED POTATOES

Steps:

• Peel and cut potatoes into squares, the smaller the better.
• Heat pan and add enough oil to coat the bottom of the pan, add the potatoes, onion, peppers and celery and cook on med low heat with a lid. Let potatoes cook for a few then stir. Replace lid and let cook for a few more minutes. You want your potatoes to start to get soft and cook all the way through.
• After they are cooked, turn up the heat and fry to desired texture -- I like mine on the crispy side.
• Move the potatoes to the edges of the pan and add the chorizo to the pan. Turn up the heat to med-high. The chorizo will start to disolved and melt into a chunky sauce. Stir with the potatoes and cook for a few minutes longer to make sure the chorizo is cooked.
• Remove from heat and serve!

POTATOES WITH BASIL (ARGENTINA)

Steps:

• Melt the butter in a dutch oven and sauté the potatoes, adding salt and pepper, until they begin to brown.
• Add the garlic and cook for a few seconds, until fragrant. Then move the dutch oven into your oven, preheated to about 350 degrees.
• Roast the potatoes until they are crispy on the outside and soft in the center, then add the basil and toss.

BASIL OVEN FRIED POTATOES

Steps:

• Put potatoes in lg plastic bag.
• Mix cheese, basil,salt, paprika, and pepper.
• Add to potatoes and shake.
• Pour oil in baking pan.
• Add potatoes, bake, uncovered at 375* for 40 minutes or until done.