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Basil-braised Baby Potatoes
I
was sort of aware of baby golden potatoes, but hadn’t really cooked with them.
That is, until one of our daughters this summer gave us half bag of them, along
with other perishable loose ends, to use up as she and her family headed off on
vacation. Now I’m trying to figure which preparation with them is my favorite.
While
Italian-type basil still flourishes in my garden, braised baby potatoes with
basil is my new go-to easy side dish. It nicely accompanies grilled meat or salmon and
doesn’t need any gravy or sauce. Maybe in winter some other version will
emerge, since these potatoes are so simple to prepare and so delightful.
The
recipe serves 4-6 as part of a dinner meal. The potatoes can be cooked fresh
before dinner or prepared ahead and quickly re-fried to serve.
3/4
pound (12 ounces) baby golden potatoes
1
small shallot or 1/4 of an onion
3
tablespoons olive oil
2
tablespoons water
1/2
teaspoon salt
1/4
teaspoon black pepper
Small
pinch nutmeg
Small
pinch cayenne
10
medium-sized fresh basil leaves, sliced
Rinse
but do not peel potatoes, rubbing the outsides well. Cut potatoes into halves
then each halt across into half. Peel and finely chop the shallot or onion.
Have the other ingredients ready.
Heat
to medium hot a heavy frying pan or sauce pan that has a lid. Add the olive oil
and potatoes. Stirring very frequently and scraping the bottom of the pan with
metal spatula, fry for 2 minutes.
Add
water, shallot or onion, salt, spices and sliced basil leaves. Stir then fry 2
minutes, covered, then stir and scrape again. Cover and fry another 2 minutes.
Continue the alternating frying and stirring until the potato is tender when
tested with a toothpick. If potatoes are drying add a tablespoon of water as
needed. Taste and if needed add a little salt.
Keep
warm if to be eaten soon, or cool, refrigerate, then re-fry to heat for
serving.
