Potatoes with Basil. A super easy side dish that will enhance a spicy fish or a meat dish.
I love potatoes and wish I could have them with every meal. They are so versatile in your cooking repertoire and complement almost all dishes.
Once translucent and mixed with the basil’s intense flavor, the softness of the shallots gives the potatoes a savory flavor.
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.
One of the most asked questions is: How many potatoes per person? My rule of thumb for determining how many potatoes to use: is 1/2 of a large one per person. 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 is they are low in cholesterol.
However, fried potatoes do not have the same benefits. But with all good things, moderation is key.
For this recipe, I selected Idaho potatoes with firm skin. Since you will be slicing them, ensure they are all the same size to cook once you boil them and sautee them.
Cooking tips and step-by-step instructions
Make sure that all the potato slices are the same thickness, thus evenly cooking.
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 before your next step. At this point, you can 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 retains all the oils and will not bruise too much.
Use a large skillet for cooking the potatoes with the shallots. You want them to each be cooked and not overlap. My favorite is Lodge Cast Iron, which is so easy to use.
When adding the potatoes to the skillet, turn them over within minutes 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 and not burned.
Tarragon, Chardonnay, or Champagne, as well as lemon, can all be used. I have champagne, one of my favorites 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 liking.
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 them immediately.
It goes great alongside.
Potato side dishes are comfort food, and you will be surprised 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.
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)
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.
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.
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