Lemon Basil Potato Puff Recipes

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.

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.

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.

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 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.

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.

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°.