Argentine Basil Potatoes Recipes

POTATOES WITH BASIL (ARGENTINA)

Potatoes With Basil (Argentina) image

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

Ingredients

1 1/2 lbs baby potatoes
1/4 cup butter
3 garlic cloves
8 leaves basil
salt and pepper

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

New Potatoes with Basil image

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

Ingredients

1 1/2 pounds small red-skinned potatoes (about 1 to 1 1/2 inches in diameter)
2 tablespoons (1/4 stick) butter
4 tablespoons finely chopped fresh basil
2 large shallots, minced
2 large garlic cloves, minced

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

Lemon-Basil Potatoes image

Provided by Giada De Laurentiis

Categories side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

Ingredients

16 baby new potatoes, halved
2 cups low-sodium chicken stock
1/2 cup fresh lemon juice, plus 2 teaspoons
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon lemon zest
1/4 cup chopped fresh basil leaves

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 POTATOES WITH LIME AND BASIL

Roasted Potatoes with Lime and Basil image

Categories Citrus Herb Potato Side Roast Low Cal Wheat/Gluten-Free Summer Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 4

Ingredients

3/4 pound small potatoes (about 1 1/2 inches in diameter), halved
1 1/2 tablespoons extra-virgin olive oil
1/4 cup packed fresh basil leaves, washed well, spun dry, and chopped fine
1 1/2 teaspoons fresh lime juice

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.

LEMON-BASIL POTATOES

Lemon-Basil Potatoes image

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

Ingredients

16 baby red potatoes, halved
2 cups low sodium chicken broth
1/2 cup fresh lemon juice, plus
2 teaspoons fresh lemon juice (2 lemons)
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon lemon zest
1/4 cup fresh basil leaf, chopped

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

ARGENTINEAN POTATO SALAD

Argentinean Potato Salad image

A famous, classic South American dish otherwise known as 'Ensalada Rusa.' Makes absolutely the best appetizer. Ready to serve as soon as it is chilled, and even better overnight.

Provided by Saul

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 8h50m

Yield 6

Number Of Ingredients 10

Ingredients

4 russet potatoes - peeled, boiled, and cubed
3 hard cooked eggs, chopped
1 (10 ounce) can mixed vegetables
½ cup mayonnaise
½ teaspoon black pepper
½ teaspoon ground mustard
½ tablespoon fresh lemon juice
½ teaspoon dried dill weed
5 tablespoons chopped pimiento-stuffed olives
salt and black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.
Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.

Nutrition Facts : Calories 271.2 calories, Carbohydrate 22.1 g, Cholesterol 99.5 mg, Fat 18.4 g, Fiber 3.3 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 862.2 mg, Sugar 1.2 g

LEMON-BASIL ROASTED POTATOES

Lemon-Basil Roasted Potatoes image

Two of my favorite ingredients, onion and garlic, make lemony herbed potatoes even more delicious. The versatile side dish will complement just about any main course.

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2-1/2 pounds small Yukon Gold potatoes, cut into eighths
8 tablespoons olive oil, divided
3 tablespoons lemon juice
1 tablespoon Dijon mustard
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 medium red onion, thinly sliced
1/3 cup chopped fresh basil

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.

Nutrition Facts : Calories 209 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BASIL GARLIC MASHED POTATOES

Basil Garlic Mashed Potatoes image

Provided by Marian Burros

Categories easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 pounds thin-skin potatoes (Yukon Gold, if possible), sliced 1/4 inch thick
3 large cloves garlic, peeled
1/2 cup chopped fresh basil leaves
1 cup low-fat or nonfat buttermilk
Salt and freshly ground black pepper to taste

Steps:

Scrub potatoes, but do not peel them. Cook in water to cover, with garlic, until tender, about 10 minutes. Mash potatoes, still unpeeled, in a food mill or with a mashing tool; pick out and discard large pieces of skin. Stir in the basil and buttermilk; season with salt and pepper, and serve. (Potatoes can be made in advance and refrigerated. Before serving, put potatoes in glass dish, cover with plastic wrap and reheat in microwave oven for 4 to 6 minutes on high setting. Stir once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.)

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 0 grams, Carbohydrate 44 grams, Fat 1 gram, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 688 milligrams, Sugar 5 grams

BASIL MASHED POTATOES

Basil Mashed Potatoes image

Provided by Molly O'Neill

Categories side dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/3 cup olive oil
4 garlic cloves, peeled
1/4 cup pine nuts
1/2 teaspoon salt
Freshly ground black pepper to taste
2 cups basil leaves, washed and dried
4 cups Basic Mashed Potatoes (see recipe)
2 tablespoons grated Parmesan cheese (optional)

Steps:

Place olive oil, garlic, pine nuts, salt and pepper in a blender. Puree. Add basil leaves. Puree until smooth.
Heat mashed potatoes in a medium-size saucepan. Stir in basil mixture and cheese, if desired. Cook until heated through.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 25 grams, Carbohydrate 38 grams, Fat 31 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 742 milligrams, Sugar 2 grams, TransFat 0 grams

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