Basil Varieties: Roasted Potatoes with Basil

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Photo by Rob Cardillo

<em>Serves 4</em>
<p>• 4 medium potatoes, peeled and cut into 1-inch cubes<br />
• 1?4 cup melted butter or olive oil<br />
• Coarse sea salt<br />
• Freshly ground black pepper<br />
• 1?4 cup <a href=””>’Cardinal’ basil</a>, finely chopped</p>
<p>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.</p>
<p>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.</p>
<strong>Shortcut Option:</strong> 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.</p>
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<em>Caleb Melchior studies landscape architecture. When not working in the studio, he writes about food and gardens. </em>
<p>Click here for the main article, <a href=”” target=”_self”>
<strong>Basil Varieties: A Cook’s Guide to Uncommon Basils</strong>

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