Stove Top Baby Red Potatoes With Basil, Shallots and Garlic
photo by mariposa13
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1 1⁄2 lbs small red potatoes (about 1 to 1 1/2 inches in diameter)
- 2 tablespoons butter
- 4 tablespoons finely chopped fresh basil
- 2 large shallots, minced
- 2 large garlic cloves, minced
directions
- 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.
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Reviews
-
This was probably as good as any potato dish I've eaten. I used six medium/small red potatoes, cutting them into fours, and everything else as listed. Mine didn't crisp up so possibly I had the heat a little too low but they were delicious, regardless. I cooked them for fifteen minutes by which time they were quite tender, then added the basil, shallots & garlic before cooking for another ten to fifteen minutes or so. I tried upping the heat so they'd crisp but they stuck to the pan, so next time I'll start with slightly higher heat and see how that goes. Thanks for a great, easy recipe I look forward to making quite often!
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.