New Potatoes With Basil Recipes

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.

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.

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.

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.

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.

Steps:

• In a large pot of boiling salted water, cook potatoes until tender but not falling apart, 10 to 15 miuntes (timing will vary depending upon the size of potatoes; test with a fork to see if done). Drain in a colander, rinse under cold water, and shake to remove excess water.
• Halve potatoes and transfer to a bowl along with oil; season with salt and toss with parsley.

Steps:

• Peel the potatoes and cut them into 3/4-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
• Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
• Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
• Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.

Steps:

• Wash the potatoes, place in large kettle, cover with water.
• Bring to a slow boil and then simmer until potatoes are fork tender.
• Cool completely.
• After potatoes are cold, quarter them.
• Place the margarine or clarified butter and minced garlic in a large fry pan.
• Heat until margarine is melted.
• Add the cold potato quarters and heat over medium burner, tossing to cover with margarine.
• Heat through, stirring gently but frequently.
• Do not brown.
• Toss with shredded basil.
• Serve hot.