Basil Red Potatoes Recipes

BASIL CHIVE RED POTATO MASH

Basil Chive Red Potato Mash image

Everyone goes crazy for these potatoes and I can't blame them. They're creamy and rich but the fresh herbs give them a really fresh taste. I really love the color and texture that the skins from the potatoes give the mash, and it also means less work because you get to skip the peeling!

Provided by Dave Lieberman

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pounds red-skinned new potatoes
Kosher salt and freshly ground black pepper
1/2 cup heavy cream
8 tablespoons (1 stick) butter
A small handful chopped fresh chives (about 3 tablespoons)
A small handful roughly chopped basil leaves (about 2 1/2 tablespoons)

Steps:

Put the potatoes in a medium saucepan and pour in enough cold water to cover them by a couple of inches. Toss in a handful of salt. Bring the water to a boil and cook until the potatoes are tender when poked with a knife, about 25 minutes.
Drain the potatoes and return to the pan. Add the cream and butter and let the whole pot sit over very low heat until warmed through.
Add chives and basil to the pot with the potatoes and mash the potatoes coarsely. Season with salt and pepper.

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

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.

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.

SMASHED RED POTATOES WITH PARMESAN BASIL BUTTER

Smashed Red Potatoes With Parmesan Basil Butter image

Make and share this Smashed Red Potatoes With Parmesan Basil Butter recipe from Food.com.

Provided by Sharon123

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

12 red potatoes (small)
3 tablespoons olive oil
salt
pepper
4 ounces unsalted butter
3 tablespoons grated parmesan cheese
1 tablespoon chopped fresh garlic
1/4 cup chopped fresh basil
salt
pepper

Steps:

Preheat oven to 375 degrees.
To a mixing bowl, add red potatoes, olive oil, salt and pepper. Toss to coat potatoes.
Place on a baking sheet.
Cook potatoes until largest potatoes are soft, about 25-30 minutes.
While potatoes are cooking use a mixer to whip the butter, shredded parmesan, chopped garlic, chopped basil and salt and pepper.
Add the roasted potatoes to bowl and smash potatoes to a coarse mash.

Nutrition Facts : Calories 760.2, Fat 35.1, SaturatedFat 16.8, Cholesterol 64.3, Sodium 176.2, Carbohydrate 102.6, Fiber 10.9, Sugar 8.3, Protein 14

MASHED RED POTATOES WITH BASIL AND CHIVE

Mashed Red Potatoes with Basil and Chive image

This recipe adapted from Dave Lieberman's Young and Hungry (Hyperion, 2005)

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

2 1/2 pounds small red-skinned potatoes
Coarse salt and freshly ground pepper
1/2 cup heavy cream
8 tablespoons (1 stick) unsalted butter
3 tablespoons snipped fresh chives
2 1/2 tablespoons chopped fresh basil leaves

Steps:

Place potatoes in a medium saucepan; add enough cold water to cover by 2 inches. Season with salt. Bring water to a boil over medium-high heat; cook until potatoes are fork-tender, about 25 minutes.
Drain potatoes; return to pan. Add cream and butter; mash coarsely using a masher. Stir in chives and basil until evenly distributed. Season with salt and pepper.

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.

ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC

Roasted Potatoes with Tomatoes, Basil, and Garlic image

Simple and light. The roasted tomato gives a light and tangy flavor which balances with the starchiness of the potatoes. Use a red or yellow potato for best flavor. Garlic, fresh basil, and a hint of rosemary add to the aroma. My girlfriend loves this as a side with chicken or pork.

Provided by MYAGIKUN

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 35m

Yield 8

Number Of Ingredients 6

Ingredients

2 pounds red potatoes, chopped
1 ½ cups chopped fresh tomatoes
¾ cup fresh basil, chopped
3 cloves garlic, pressed
3 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary

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.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 19.9 g, Fat 5.3 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 9.4 mg, Sugar 2.2 g

STOVE TOP BABY RED POTATOES WITH BASIL, SHALLOTS AND GARLIC

Stove Top Baby Red Potatoes With Basil, Shallots and Garlic image

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

Ingredients

1 1/2 lbs small red potatoes (about 1 to 1 1/2 inches in diameter)
2 tablespoons 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.

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