Lemon Basil Potato Puff Food

LEMON-BASIL ROASTED POTATOES

Steps:

• Preheat oven to 450°. In a large bowl, toss potatoes with 2 tablespoons oil. Transfer to a greased 15x10x1-in. baking pan. Bake 22-28 minutes or until tender, stirring occasionally., In a large bowl, whisk lemon juice, mustard, garlic, salt, pepper and remaining oil. Stir in onion and basil. Add roasted potatoes; toss to coat.

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.

ROASTED LEMON BASIL POTATOES

Steps:

• Heat the oven to 400 degrees F. Wash the raw potatoes and dry them with a paper towel.
• Cut the unpeeled potatoes into ½-inch cubes. Toss the cubes with 1 tablespoon olive oil in a bowl.
• Transfer the potatoes to a large baking sheet** and spread into a single layer. Roast until soft on the inside (about 25 minutes). Stir the cubes around halfway through the baking time.
• In a small bowl, stir the remaining olive oil, lemon zest, lemon juice and basil together.
• Toss the potatoes with the lemon basil oil and season to taste with salt and pepper. Serve immediately.

LEMON-BASIL POTATO PUFF

Steps:

• 1. In a covered Dutch oven, cook the potatoes in a large amount of boiling water for 20 to 25 minutes or until tender; drain. Mash with potato masher or beat with an electric mixer on low speed until smooth; set aside.
• 2. In a small bowl, mix together bread crumbs, butter, and parsley. Press the mixture onto the bottom and up the side of a lightly greased 1-1/2-qt. casserole. Set aside.
• 3. In a medium bowl, slightly beat the egg yolks; stir in the 1/4 cup basil, shredded lemon peel, lemon juice, salt and pepper. Stir in milk and 1 cup of the cheese. Stir milk mixture into the mashed potatoes.
• 4. In a medium mixing bowl, beat the egg whites with an electric mixer on medium speed until stiff peaks form; fold into potato mixture.
• 5. Transfer to prepared casserole; top with remaining 1/2 cup cheese. Bake, uncovered, in a preheated 350-degree oven for 45 minutes or until a knife inserted in the center comes out clean. If desired, garnish with snipped basil and lemon peel strips.

CREAMY LEMON BASIL POTATO SALAD

Steps:

• Put the potatoes in a pot with cold water and add some salt. Cover, bring to a boil and boil until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
• Toast the pine nuts in a skillet over low heat until just light golden, 3 to 4 minutes.
• Mix together the mayonnaise, olive oil, pesto, lemon juice and salt and pepper to taste in a bowl until creamy and smooth. Taste and adjust the seasoning.
• Pour half the dressing over the potatoes and toss to combine. Sprinkle over the pine nuts and stir in. Add more dressing to taste.
• Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top.

POTATO PUFF

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , In a small bowl, whisk the egg yolks, milk, salt, basil and pepper. Gradually stir into mashed potatoes. Fold in 1 cup cheese. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into potato mixture., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

LEMON-BASIL POTATOES

Steps:

• Place the potatoes, chicken stock, lemon juice, 1 tablespoon olive oil, salt, and 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, salt and pepper to taste, and 3 tablespoons of the basil.
• Toss well and garnish with the remaining chopped basil.

LEMON BASIL POTATO SALAD

Steps:

• Place potatoes in microwave-safe bowl and cover with plastic wrap. Cook 5-8 minutes, stirring once. Allow to cool for a couple of minutes before removing from the bag. While potatoes are cooking, bring 1 quart of water to a boil in a medium saucepan.
• Add asparagus to boiling water and allow to cook just a couple of minutes. Remove from heat, drain and plunge into cold water to stop the cooking process.
• In a small bowl, whisk together all vinaigrette ingredients and set aside. Quarter the potatoes and slice asparagus into bite-size pieces. Add veggies to a large bowl and toss gently with vinaigrette. Serve warm or chill for 30 minutes before serving.

TOMATO-AND-LEMON RICOTTA TART

Steps:

• 1. Preheat the oven to 200°C. Place the pieces of pastry on top of one another, then roll out slightly so that they stick together.2. Cut off the corners to make the largest circle possible, then place on a lined baking tray and bake for 12-17 minutes, or until golden brown and puffed up. Allow to cool.3. Whisk the ricotta until slightly fluffy, then add the lemon zest and seasoning. Toss the tomatoes with the olive oil, lemon juice and seasoning.4. Top the pastry with dollops of the ricotta, tomatoes, basil, pesto and herbs. Season to taste.Find more tart recipes here.Photograph: Jan Ras Food assistant: Bianca Strydom

LEMON-BASIL POTATO SALAD

Steps:

• Arrange potato wedges in an even layer on a lightly greased broiler pan; coat wedges with vegetable cooking oil spray. Bake at 475 degrees for 20 to 25 minutes or until tender and golden.
• While potatoes are roasting, cook the bacon. Drain, crumble and set aside.
• Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream. Gently toss potatoes, onion, and 1/2 cup lemon mixture.
• Wash spinach thoroughly; pat dry with paper towels or spin dry. Arrange spinach evenly on a platter or in 6 individual bowls. Drizzle with remaining lemon juice mixture. Top with potato mixture and sprinkle with the bacon.