Potatoes With Basil Argentina Recipes

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POTATO BASIL PUREE



Potato Basil Puree image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 4 to 5 servings

Number Of Ingredients 6

2 cups fresh basil leaves, lightly packed
2 pounds large Yukon Gold or white boiling potatoes
1 cup half-and-half
3/4 cup freshly grated Parmesan cheese, plus extra for serving
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

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



Lemon-Basil Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

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

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.

WHIPPED POTATOES WITH BASIL OIL



Whipped Potatoes With Basil Oil image

Provided by Bryan Miller

Categories     easy, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

5 large baking potatoes
1 cup hot milk
1/2 cup extra-virgin olive oil
1/2 cup melted butter
Salt and freshly ground black pepper to taste
6 tablespoons basil oil, approximately (see recipe)
1 teaspoon cracked black pepper
4 teaspoons chopped chives

Steps:

  • Peel potatoes and cut in 1-inch cubes. Boil in lightly salted water until tender. Drain and put in a bowl.
  • Beat the potatoes slowly, using a hand mixer or the whip attachment of an upright mixer.
  • Gradually add the hot milk. When milk is mixed in, slowly drizzle in olive oil, followed by melted butter, salt and pepper.
  • To serve, drizzle basil oil over whipped potatoes, and garnish with cracked pepper and chives.

Nutrition Facts : @context http, Calories 691, UnsaturatedFat 33 grams, Carbohydrate 59 grams, Fat 49 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 14 grams, Sodium 934 milligrams, Sugar 4 grams, TransFat 1 gram

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

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

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

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.

BASIL MASHED POTATOES



Basil Mashed Potatoes image

Make and share this Basil Mashed Potatoes recipe from Food.com.

Provided by Divinemom5

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs yukon gold potatoes, peeled and quartered
2 cloves garlic
2 teaspoons kosher salt
8 fresh basil leaves, chopped
2 tablespoons olive oil
1/4 cup cream, room temperature
1/2 teaspoon fresh ground pepper

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.

NEW POTATOES WITH BASIL CREAM SAUCE



New Potatoes With Basil Cream Sauce image

This is sooo tasty! Great way to use summers yield of fresh basil. I know I have trouble coming up with ways to use it other than the obvious and this recipe is a good way to do so. You can also just use sliced regular potatoes. This recipe originally came from a southern living cookbook

Provided by JanetB-KY

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs new potatoes, unpeeled and sliced
2 tablespoons dry white wine
2 tablespoons finely chopped shallots (chives work well too)
1 1/2 cups whipping cream
1/3 cup fresh basil
1/4 teaspoon salt
1 dash pepper

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.

CHIMICHURRI ROASTED POTATOES



Chimichurri Roasted Potatoes image

These potatoes are a great side dish all year round. They stand up to grilled and roasted meats very well. Sometimes I add a chopped cherry pepper to the chimichurri to add a little heat and color.

Provided by JennCrippen

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 8

2 pounds red potatoes, cut into 1 1/2-inch cubes
2 tablespoons olive oil
salt and ground black pepper to taste
½ bunch Italian parsley, chopped
½ bunch fresh basil, chopped
4 medium garlic cloves, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar

Steps:

  • Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
  • Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
  • Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches of salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
  • Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
  • Meanwhile, prepare the chimichurri by combining parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch of salt in a bowl. Stir together and let sit while potatoes finish baking.
  • Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 38.7 g, Fat 14 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 2.4 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

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 RED POTATOES



Basil Red Potatoes image

Tender red potatoes get a light coating of butter, wine and basil for a side that's just right almost any main dish. Bernadette Bennett - Waco, TX

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

7 cups water
1-1/2 pounds red potatoes, cut into 1-inch cubes
1-1/2 teaspoons chicken bouillon granules
3 tablespoons butter
3 tablespoons dry red wine or beef broth
4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil
Dash garlic salt

Steps:

  • In a large saucepan, combine the water, potatoes and bouillon. Bring to a boil. Reduce heat; cover and cook for 7-10 minutes or until tender. Drain. Stir in the remaining ingredients.

Nutrition Facts : Calories 210 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 414mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

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