Potatoes With Basil Argentina Food

ARGENTINE BASIL POTATOES

Steps:

• 1. Preheat oven to 350 F.
• 2. Put the butter in a cast iron pan and sauté the potatoes, until they begin to brown.
• 3. Add salt and pepper to taste
• 4. Add the garlic and cook for a few seconds until you can smell the garlic.
• 5. Put cast iron pan in oven. Cook potatoes until they are brown on outside and soft on the inside.
• 6. Add the basil to the potatoes. 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.

NEW POTATOES WITH BASIL

Steps:

• Pierce potatoes in several places with fork. Melt butter in heavy large skillet over medium heat. Add potatoes and season with salt and pepper. Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes. Add 2 tablespoons basil, shallots and garlic. Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer. Season with additional salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons basil.

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.

POTATO BASIL PUREE

Steps:

• Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
• Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.
• In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.
• With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.

ROASTED POTATOES WITH LIME AND BASIL

Steps:

• Preheat oven to 450° F.
• In a baking dish large enough to hold potatoes in one layer toss them with oil and salt and pepper to taste. Roast potatoes in middle of oven until tender, about 15 minutes. In a bowl toss potatoes with basil and lime juice.

STOVE TOP BABY RED POTATOES WITH BASIL, SHALLOTS AND GARLIC

Steps:

• Pierce potatoes in several places with fork.
• Melt butter in heavy large skillet over medium heat.
• Add potatoes and season with salt and pepper.
• Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes.
• Add 2 tablespoons basil, shallots and garlic.
• Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer.
• Season with additional salt and pepper.
• Transfer to bowl.
• Sprinkle with remaining 2 tablespoons basil.

ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
• Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

NEW POTATOES WITH BASIL CREAM SAUCE

Steps:

• Cook potatoes in boiling salted water to cover until they can be easily pierced with a fork.
• Drain, cover and put aside to keep warm while you make the sauce.
• Combine wine and shallots in a large saucepan; bring to a boil and cook for one minute.
• Add whipping cream; return to a boil; reduce heat and simmer 20 minutes, stirring frequently.
• Stir in basil, salt and pepper; spoon sauce over potatoes and serve immediately.

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.

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.

TWICE-BAKED POTATOES WITH BASIL AND SOUR CREAM

Steps:

• Preheat oven to 400°F. With a fork prick potatoes and on a baking sheet bake in middle of oven 1 hour, or until tender. Leave oven on. When potatoes are just cool enough to handle, halve lengthwise and scoop flesh into a 3-quart saucepan, leaving 1/4-inch-thick shells.
• With a potato masher mash potatoes in saucepan with 3 tablespoons butter. Stir in milk and salt and pepper to taste. Transfer shells to baking sheet and brush insides with remaining 2 tablespoons butter. Season shells with salt and pepper. Mashed potatoes and shells may be prepared up to this point 1 day ahead and chilled, covered. Reheat mashed potatoes before proceeding.
• Bake potato shells in middle of oven until golden, about 20 minutes. While shells are baking, cut basil into thin strips and stir about three fourths into warm mashed potatoes. Spoon mashed potatoes into shells and bake until heated through, about 10 minutes. Serve each potato half topped with 1/2 tablespoon sour cream and some remaining basil.

BASIL MASHED POTATOES

Steps:

• Place potatoes and garlic in small stock pot,cover with water.
• Add 1 tsp of the salt and bring to boil over high heat.
• Cook until tender,about 25 minutes.
• Drain in colander.
• Place basil in bowl of food processor,process until finely chopped,with motor still running.
• Gradually add olive oil.
• Set aside.
• Mash potatoes and garlic using ricer or food mill (gives potatoes a better texture,but if you don't have either,just mash them the usual way!).
• Transfer to large bowl and add cream,basil-oil mixture,the remaining 1 tsp of salt,and pepper.
• Mix well.
• Serve Suggested wines:Cabernet Sauvignion or Pinot Noir.

GARLIC BASIL MASHED POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
• Place drained potatoes, butter, cream cheese, sour cream, dried basil, and garlic powder in a large bowl. Mix well with an electric mixer on medium speed. Season to taste with salt and pepper.