New Potatoes With Basil Cream Sauce Recipes

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NEW POTATOES WITH BASIL CREAM SAUCE



New Potatoes With Basil Cream Sauce image

This is sooo tasty! Great way to use summers yield of fresh basil. I know I have trouble coming up with ways to use it other than the obvious and this recipe is a good way to do so. You can also just use sliced regular potatoes. This recipe originally came from a southern living cookbook

Provided by JanetB-KY

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs new potatoes, unpeeled and sliced
2 tablespoons dry white wine
2 tablespoons finely chopped shallots (chives work well too)
1 1/2 cups whipping cream
1/3 cup fresh basil
1/4 teaspoon salt
1 dash pepper

Steps:

  • Cook potatoes in boiling salted water to cover until they can be easily pierced with a fork.
  • Drain, cover and put aside to keep warm while you make the sauce.
  • Combine wine and shallots in a large saucepan; bring to a boil and cook for one minute.
  • Add whipping cream; return to a boil; reduce heat and simmer 20 minutes, stirring frequently.
  • Stir in basil, salt and pepper; spoon sauce over potatoes and serve immediately.

BASIL GARLIC NEW POTATOES



Basil Garlic New Potatoes image

Make and share this Basil Garlic New Potatoes recipe from Food.com.

Provided by Leta8076

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

12 small red potatoes
1/4 cup margarine or 1/4 cup clarified butter
1 clove garlic, minced
shredded fresh basil leaf

Steps:

  • Wash the potatoes, place in large kettle, cover with water.
  • Bring to a slow boil and then simmer until potatoes are fork tender.
  • Cool completely.
  • After potatoes are cold, quarter them.
  • Place the margarine or clarified butter and minced garlic in a large fry pan.
  • Heat until margarine is melted.
  • Add the cold potato quarters and heat over medium burner, tossing to cover with margarine.
  • Heat through, stirring gently but frequently.
  • Do not brown.
  • Toss with shredded basil.
  • Serve hot.

Nutrition Facts : Calories 594.5, Fat 11.9, SaturatedFat 2.1, Sodium 171.4, Carbohydrate 112, Fiber 14.1, Sugar 5, Protein 13.1

CREAMY BASIL NEW POTATOES SALAD



Creamy Basil New Potatoes Salad image

This recipe can be made up to a day in advance and is sure to impress guests. Made with fresh basil, toasted pine nuts and creamy Alfredo sauce, this potato salad is the perfect, crowd-pleasing side dish for any meal.

Provided by maryjjohnson34

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

900 g yukon gold new potatoes, scrubbed, quartered
2 tablespoons kosher salt
225 g thin green beans, trimmed, cut into 1-inch pieces
1 (415 ml) jar bertolli creamy alfredo sauce
1 garlic clove, minced
1/2 teaspoon ground black pepper
225 g grape tomatoes, halved
1/4 cup shredded parmigiano-reggiano cheese
1 small lemon, finely zested
1/4 cup chopped fresh basil
1/4 cup toasted pine nuts (optional)

Steps:

  • Place potatoes in a 6-quart (6 L) pot; add salt and enough water to cover. Bring to boil on medium-high heat. Simmer on medium heat for 15 to 20 minutes or until fork-tender, adding green beans during last 4 minutes of cooking. Drain; return to same pot.
  • Meanwhile, combine Alfredo sauce, garlic and pepper. Pour over hot potatoes and beans; toss to coat. Spread mixture in an even layer onto a rimmed baking sheet; cool 20 minutes or until room temperature.
  • Transfer potato mixture to large container. Add tomatoes, cheese and lemon zest; mix gently. Cover and refrigerate 4 hours or until chilled. Add basil and pine nuts as garnish just before serving.

Nutrition Facts : Calories 113.1, Fat 0.9, SaturatedFat 0.5, Cholesterol 1.8, Sodium 1796.6, Carbohydrate 23.4, Fiber 3.7, Sugar 2.7, Protein 4.1

NEW POTATOES WITH BASIL



New Potatoes with Basil image

Categories     Potato     Side     Sauté     Quick & Easy     Wheat/Gluten-Free     Basil     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

1 1/2 pounds small red-skinned potatoes (about 1 to 1 1/2 inches in diameter)
2 tablespoons (1/4 stick) butter
4 tablespoons finely chopped fresh basil
2 large shallots, minced
2 large garlic cloves, minced

Steps:

  • 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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