Lemon Basil Potatoes Recipes

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LEMON-BASIL ROASTED POTATOES

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



Lemon-Basil Roasted Potatoes image

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

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

PAN-FRIED LEMON POTATOES

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 6



Pan-Fried Lemon Potatoes image

Steps:

  • Place the potatoes in a large sauce pan and cover with cold water. Add the garlic, rosemary sprigs and lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and immediately cut the potatoes into halves. Place on a plate to allow the steam to escape. Allow to cool for 15 minutes.
  • Meanwhile, to make the seasoning salt, mix together the lemon zest, chopped rosemary and 1/2 teaspoon salt in a small bowl. Set aside
  • Heat a large skillet over medium-high heat. Add the oil and heat until it shimmers when it swirls in the skillet. Add the potatoes cut-side down to the skillet. Do not overcrowd the skillet. This may be done in 2 batches. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, flip the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Sprinkle with the seasoning salt and serve warm.

1 1/2 pounds small Yukon gold potatoes
3 cloves garlic, smashed and peeled
2 sprigs fresh rosemary plus 1/2 teaspoon chopped, for the seasoning salt
1 teaspoon lemon zest plus 1/2 lemon
Kosher salt
1/2 cup olive oil

CREAMY LEMON BASIL POTATO SALAD

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 8



Creamy Lemon Basil Potato Salad image

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.

24 to 28 ounces small potatoes
Kosher salt and freshly ground black pepper
1/4 cup pine nuts
1/2 cup mayonnaise
3 tablespoons olive oil
1 tablespoon prepared pesto
2 lemons, juiced
Small fresh basil leaves, for serving

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



Lemon-Basil Potatoes image

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

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

LEMON-BASIL POTATO SALAD

This recipe makes a nice change from regular potato salad. The potatoes are roasted, tossed with a nice vinaigrette, then served over a bed of spinach. No mayo, so its picnic friendly.

Provided by breezermom

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12



Lemon-Basil Potato Salad image

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.

2 1/2 lbs yukon gold potatoes, cut into 1 to 1 1/2 inch wedges
cooking spray
1/4 cup lemon juice
4 garlic cloves, minced
1/3 cup fresh basil, chopped (usually a 1 oz portion)
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
2/3 cup olive oil
1/2 medium red onion, sliced
1 (10 ounce) package fresh spinach, cut into thin strips
10 slices bacon, thick cut, cooked and crumbled

LEMON-BASIL MASHED POTATOES

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

Provided by DailyInspiration

Categories     Mashed Potatoes

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8



Lemon-Basil Mashed Potatoes image

Steps:

  • Place the potatoes in a medium saucepan and add enough water to cover; bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, about 20 minutes; drain.
  • Return the potatoes to the saucepan. Add the broth, butter, salt and pepper. Mash until the potatoes are smooth. Stir in the basil, lemon zest and lemon juice.

Nutrition Facts : Calories 141.4, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 308.8, Carbohydrate 25.7, Fiber 3.4, Sugar 1.3, Protein 3.6

1 1/4 lbs baby red potatoes, scrubbed and halved
1/2 cup reduced-sodium chicken broth, warmed
1 tablespoon unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh basil, chopped
1 tablespoon lemon zest
2 teaspoons fresh lemon juice

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



New Potatoes with Basil image

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.

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

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