Potatoes with Basil

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 people

Skip To The Recipe

Potatoes with Basil. A super easy side dish that will enhance a spicy fish or a meat dish.  I love potatoes and wish could have them with every meal. They are so versatile in your cooking repertoire and complement almost all dishes. The softness of the shallots once translucent mixed with the pungent flavor of the basil, give a great savory flavor to the potatoes. Add some champagne dressing, and you are in for a treat. We all need a couple of recipes and this one should be part of your repertoire.

My rule of thumb for determining how many potatoes to use: 1/2 of a large one per person. If using smaller red-skinned potatoes you can decide how many you will need.


A great source of fiber as well as antioxidants.  They also contain potassium. vitamin C, B6. The best part they are low in cholesterol. However, fried potatoes do not have the same benefits. But with all good things, moderation is key.


  • Make sure that all the potato slices are the same thickness thus all cooking evenly.
  • Add them to cold water and add salt. I enjoy adding salt at this point as it will give the potatoes a great flavor and I will not add it later at seasoning time.
  • Do not overcook the potatoes. I taste them by pressing with my thumb in the middle of them and if I get a bit of resistance they are ready to be drained. Rinse them under cold water to stop the cooking process prior to your next step. At this point, you can actually store the potatoes in the refrigerator for a couple of days before continuing with this recipe.
  • Shred the basil at the last minute so it will retain all the oils and will not bruise too much either.
  • use a large skillet to cook the potatoes with the shallots. You want them to each being cooked and not overlapping. My favorite is Lodge Cast Iron, so easy to use.
  • When adding the potatoes to the skillet, turn over within minutes the potatoes so the shallots will not continue cooking underneath and burn a bit.

You can also use …

If shallots are not handy, replace them with sweet Vidalia onions. Slice them the same way, very thinly. Do not overcook them, they need to be translucent.

Vinegar: Tarragon, Chardonnay, or Champagne as well as lemon can all be used. I happen to have champagne as it is one of my favorite besides the regular wine vinegar. Tarragon, Chardonnay, and Champagne are milder in flavor therefore, if substituting add a small amount and taste as you go along to get to your likings.

You can also cook the potatoes, drain them and store them in the refrigerator for a couple of days if you do not want to prepare it immediately.

It goes great alongside

Potato side dishes are such a comfort food and you will surprise how often they are found as a side dish. I have enclosed a couple of suggestions below for you to try this potato recipe with.

Lemon Parmesan Orange Roughy for a quick fish family dinner.

Parmesan, Panko Chicken Cutlets are potatoes with basil perfect match and do not forget a quick green leaf salad to go alongside or asparagus.

Individual Meatloaf almost requires potatoes as a side dish. In less than forty minutes dinner is on the table.

You may also like:

Butter Lettuce with Shallots Vinaigrette

Insalata Russa

Mushrooms Goat Cheese Tarte

Giangi's Kitchen Signature

Products used to make this recipe

Nutrition Facts
Potatoes with Basil
Amount Per Serving
Calories 126 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 1164mg51%
Potassium 8mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 79IU2%
Vitamin C 1mg1%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Close Modal

Potatoes with Basil

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 people


Original recipe yields 4 servings

Log In or Register to view and edit your grocery lists.

  • 2 medium-size potatoes, peeled and sliced into ¼-inch thick
  • 2 teaspoons salt
  • 4 tablespoons olive oil
  • 2 shallots peeled and very thinly sliced
  • 2 tablespoons tarragon or champagne vinegar
  • ¼ cup loosely packed fresh basil leaves, shredded
  • salt and pepper


  1. Place the potatoes sliced in a large saucepan and cover with cold water. Add the 2 teaspoons salt and bring to a boil. Lower the heat and gently boil for 10 minutes or until the center of the potato’s slices are just tender. Be careful not to overcook them. Once ready, drain them and run cold water over them to stop the cooking process. (At this point the potatoes can be refrigerated for 2 days)

  2. In a heavy 12-inch skillet heat the oil. Add the shallots and toss over medium heat until the thin slices become translucent, 1 to 2 minutes. Do not brown.

  3. Add the potatoes and 1 tablespoon vinegar and gently toss over high heat for 3 to 5 minutes. Add the basil, salt, black pepper, and more vinegar to taste. Serve immediately.

Please read my privacy policy for more info. I only recommend the products that I actually love and use. This site contains affiliate links to products. We may receive a commission for purchases made through these links.


Get More Savings

Save money on groceries with FREE Printable coupons

Online Coupons and Savings from My Favorite Stores and Brands.

Find Offers

Comments (8) Post a Reply

  1. Emily Flint says:

    Oh, I absolutely LOVE basil and these potatoes look and sound AMAZING!!! I have a ton of basil in my garden right now so I can make these this weekend. Thank you!!

  2. Gabriela Herrera says:

    I love the freshness from the basil in these potatoes a perfect breakfast.

  3. Gina Abernathy says:

    You just can’t go wrong with a good potato recipe. I always have potatoes in my refrigerator. Thanks for a great recipe.

    1. Giangi Townsend says:

      It is my pleasure Gina. Potatoes are always a must in the pantry.

  4. angiesrecipes says:

    So simple yet so good!

    1. Giangi Townsend says:

      Thank you! It sure was.

  5. Sue says:

    Potatoes are my soul food, I swear. The basil flavor is a new twist I must try! Thank you for a great recipe!

    1. Giangi Townsend says:

      My pleasure. I love potatoes too and they are such a versatile vegetable to cook with.

Leave a Reply

Your email address will not be published. Required fields are marked *