Cookerati

Basil Potatoes

My friend, Eddie, asked me today, "What are these basil potatoes you speak of Obi-wan?"

Well, Eddie, it’s a very simple and very tasty dish.

Potatoes are very versatile – it’s no wonder they’re the staple starch in most of our diets.  Almost all spices can be used with them, because they pick up the flavor of the spice so easily.  I’ve done this little recipe with many different spices – to include basil and cilantro.   Here’s the one for basil…just replace the spice and you should be good to go.

Ingredients:

• Potatoes – one for each person
• Seasoning – salt/pepper/garlic, Old Bay, Cholula dry pepper powder, Florida Seasoning, etc.
• Fresh Basil – chopped
• Cast iron pan – a must for potatoes.  And remember, Luke, "Hot Pan, Cold Oil."

Method: 

1. Put the pan on the stove and set to stun…um…I mean medium high heat. 
2. Quarter and slice potatoes.   Keep the skin on. 
3. Spr ay oil [I always use olive oil] in skillet – just a light coat.  Add potatoes and whatever seasoning you want.  Brown one side of the potatoes in skillet.
4. Flip potatoes and add fresh basil.  Add a little bit of water and cover.
5. Potatoes are done when they are soft through the middle – about 2-3 more minutes.

Voila! 

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