Mother Earth Living

Basil Varieties: Roasted Potatoes with Basil

By Caleb Melchior
June/July 2010
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Photo by Rob Cardillo


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Serves 4

• 4 medium potatoes, peeled and cut into 1-inch cubes
• 1⁄4 cup melted butter or olive oil
• Coarse sea salt
• Freshly ground black pepper
• 1⁄4 cup ‘Cardinal’ basil, finely chopped

1. Cook potatoes in boiling salted water to cover for 5 minutes or just until tender. Drain well and return to saucepan. Add butter or olive oil, sea salt and pepper to taste; toss gently. Spoon onto a lightly greased jelly-roll pan.

2. Broil 6 inches from heat for 3 to 5 minutes, or until potatoes are lightly browned on top. Remove from oven, stir and return to the broiler for another 3 to 5 minutes, or until lightly browned. Toss with the chopped basil; serve immediately.

Shortcut Option: At step 1, combine potatoes with butter or olive oil, salt and pepper; toss gently. Place potatoes in a single layer on a lightly greased jelly-roll pan. At step 2, bake at 450 degrees for 25 minutes, stirring after 12 minutes or until potatoes are tender and lightly browned. Toss with basil; serve immediately.


Caleb Melchior studies landscape architecture. When not working in the studio, he writes about food and gardens. 

Click here for the main article,  Basil Varieties: A Cook's Guide to Uncommon Basils .








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