A potato side dish can taste indulgent, comforting or even refreshing like this Roasted New Red Potatoes with Lemon and Basil.
Although I’m a huge fan of classically prepared potatoes such as mashed potatoes, I do have an affinity for a simply roasted potato dish. Roasting new potatoes or fingerlings gives a crisp outside and soft, creamy inside which pairs well with all sorts of lovely ingredients.
Often I use chopped fresh rosemary, garlic and lemon and finish with sea salt. But this recipe uses the combination of lemon and basil, which I think are two ingredients that were made for each other.
Sometimes I’ll gently warm a bit of sliced garlic in extra virgin olive oil and then when the potatoes are done, I’ll toss the potatoes with the garlic infused oil and top with the lemon and basil. And sometimes I skip the garlic and simply finish roasted new or fingerling potatoes with a sprinkling of lemon zest and basil chiffonade.
Or you can do what my youngest gal does… slather these potatoes with some sour cream, Irish cheddar cheese and dig in. 😉
When I’ve had my fill of potatoes dauphinoise, gratin, scalloped or mashed potatoes, this lovely side dish is a most refreshing change and a delicious compliment to a meat or poultry entrée.
This potato dish is also fabulous in the spring paired with roast lamb or whatever you might serve for Easter or Mother’s Day Dinner.
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- 1lb red new potatoes or fingerlings, scrubbed clean
- 4 tablespoons extra virgin olive oil, divided
- Salt and pepper
- 1 clove garlic, sliced
- Zest of one lemon
- 1 bunch basil, sliced chiffonade or chopped
- Sea salt to finish
Pre-heat the oven to 425F
Toss the potatoes in 2 tablespoons extra virgin olive oil and then season with some salt and pepper. Place the potatoes in a single layer on a lined baking sheet and place them in the oven.
Roast the potatoes for 25-30 minutes or until toasty brown on the outside and soft on the inside.
When the potatoes are done remove them from the oven and let them cool for five minutes.
While the potatoes are cooling, warm 2 tablespoons olive oil in a saute pan over low heat and then add the sliced garlic. When the garlic becomes fragrant, about 3-5 minutes, remove the garlic from the oil.
Transfer the potatoes to a bowl and toss with the garlic oil, lemon zest and basil chiffonade. Season to taste with sea salt and then transfer to a serving bowl or platter. Serve warm.