LEMON-BASIL POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
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.
NEW POTATOES WITH BASIL
Categories Potato Side Sauté Quick & Easy Wheat/Gluten-Free Basil Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
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.
POTATO BASIL FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees F.
- Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
- Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
- Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.
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.
LEMON-BASIL POTATOES
This is from Giada De Laurentiis. The lemon and basil give these potatoes a really fresh, clean taste.
Provided by Maureenie
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 407.3, Fat 5.5, SaturatedFat 0.9, Sodium 342.3, Carbohydrate 81.8, Fiber 10.1, Sugar 4.2, Protein 10.9
STOVE TOP BABY RED POTATOES WITH BASIL, SHALLOTS AND GARLIC
Baby red potatoes are sauteed in butter, then finshed with basil, shallots and garlic. Recipe from Bon Appetit.
Provided by Marie
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
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.
POTATOES WITH BASIL (ARGENTINA)
This recipe is from week 12 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Argentina is my 12th stop. This simple roast potato recipe is made with butter, and the basil adds a unique twist.
Provided by GiddyUpGo
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
POTATO SALAD WITH BASIL OIL
Steps:
- Blanch whole basil leaves in boiling water for 1 minute; drain. Run under cold water; drain and squeeze out any excess water. Place basil in kitchen towel and squeeze out water. Transfer basil to processor. Add 1/2 cup oil, process until basil is very finely chopped. Transfer to small bowl and season with salt.
- Whisk vinegar and mustard in small bowl to blend. Gradually whisk in remaining 2 Tbsp. olive oil. Stir in red onion and 3 Tbsp. thinly sliced basil. Season dressing with salt and pepper.
- Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Bring to boil, reduce heat to medium and simmer until tender, about 17 minutes. Drain. Let stand until just cool enough to handle.
- Cut potatoes into 3/4-inch cubes and place in large bowl. Drizzle dressing over warm potatoes and toss gently to coat. Pour basil oil over potatoes; toss gently to coat. Serve potato salad warm or at room temperature.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POTATO BASIL PURéE
Provided by Ina Garten
Categories Dairy Potato Side Thanksgiving Quick & Easy Parmesan Basil Fall Winter Christmas Eve Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 5
Number Of Ingredients 6
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 sauce- pan, 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 purée. 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.
MASHED POTATOES WITH GARLIC, BASIL AND CHIVES
I found this gem in a cookbook called Festive Recipes for the Holidays. Gave it some personal tweaks. Like more garlic. Can one have too much garlic? I don't think so! (Unless you're a vampire!)
Provided by PalatablePastime
Categories Potato
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes and chop into 2-inch pieces.
- Peel garlic cloves, and halve them if they are very large.
- Fill a large pot 3/4 full with water, salt lightly and bring to a boil.
- Add potatoes and garlic to the water and cook, until potatoes are fork-tender, about 20-25 minutes, then drain.
- Place potatoes in a bowl, and add butter.
- Mash potatoes and garlic, and add basil, chives, and enough milk to achieve a creamy but not runny texture.
- Season the potatoes with salt and pepper.
- Serve.
Nutrition Facts : Calories 285, Fat 8.1, SaturatedFat 5, Cholesterol 21.7, Sodium 536.5, Carbohydrate 49.1, Fiber 4.4, Sugar 2.1, Protein 5.7
ROASTED GARLIC MASHED POTATOES WITH BASIL AND SUN-DRIED TOMATOES
Make and share this Roasted Garlic Mashed Potatoes with Basil and Sun-Dried Tomatoes recipe from Food.com.
Provided by TishT
Categories Potato
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil the potatoes in lightly salted water until they are tender.
- When cooked, drain the potatoes and transfer to a mixing bowl.
- Add the tomatoes, drained, the butter, basil and garlic.
- Beat to mix together.
- Add 4 Tbs of the half and half, the salt and pepper.
- Add the additional half and half if the potatoes seem dry.
- Serve immediately.
Nutrition Facts : Calories 218.3, Fat 9, SaturatedFat 5.6, Cholesterol 24, Sodium 281.9, Carbohydrate 32.2, Fiber 3, Sugar 1.8, Protein 3.5
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