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See full ingredients & instructions in the recipe card below! Step 1. Turn on the oven and while it's preheating, cut the potatoes into ½-inch cubes. Toss with olive oil in a bowl. Step 2. Spread the potato cubes out on a baking sheet and roast. Step 3. Stir together olive oil, basil, lemon zest and lemon juice. Step 4.


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Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates. In a small saucepan over medium heat.


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Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook. Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher. Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well.


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Sprinkle on the flour and baking powder and stir into the egg mixture. Distribute the potatoes over the bottom of the sheet pan. Pour the egg mixture over the potatoes and spread evenly. Bake the.


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Preparation. Step 1. Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds.


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Fill a large bowl with water and ice. Lower the basil leaves into the boiling water for 15 seconds. With a slotted spoon remove the leaves and put them immediately into the ice water to stop the cooking and to set the beautiful green color. Remove the leaves from the ice water and lay on paper towels to drain. Set aside.


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Add the potatoes in with the dressing and toss to coat each one. Transfer to a nonstick baking sheet. Use parchment paper if necessary. Make sure to spread out each potato, giving rough space to get crisp around the edges. Bake at 375°F for 30 minutes or until fork-tender.


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2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes) 8 extra-large eggs. 15 ounces ricotta cheese. 3/4 pound Gruyere cheese, grated. 1/2 teaspoon kosher salt. 1/2 teaspoon freshly ground.


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Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat.


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Directions. Place potatoes in a microwave-safe bowl; add 1 in. of water. Cover and microwave on high for 7 minutes; drain. In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and potatoes in oil until tender. Add the egg substitute, basil, salt and pepper.


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In a heavy 12-inch skillet heat the oil. Add the shallots and toss over medium heat until the thin slices become translucent, 1 to 2 minutes. Do not brown. Add the potatoes and 1 tablespoon vinegar and gently toss over high heat for 3 to 5 minutes. Add the basil, salt, black pepper, and more vinegar to taste.


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Spread the potatoes in a single layer on a cookie sheet, and let cool until dry, about 20 to 30 minutes. You can do this step ahead of time. Pour the olive oil into a heavy roasting pan. Add the potatoes, onions, garlic, salt, pepper, basil, and thyme, tossing with your hands to coat.


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Ina's dressed-up mashed potatoes are inspired by the side dish at a Parisian bistro!Subscribe to #discoveryplus to stream more of #BarefootContessa: http://d.


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Add the potatoes and fry them until cooked through, turning often, about 10-15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave. Meanwhile, whisk the eggs, then stir in the ricotta, Guyere, melted butter, salt, pepper and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.


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Preheat oven to 450°. In a large bowl, toss potatoes with 2 tablespoons oil. Transfer to a greased 15x10x1-in. baking pan. Bake 22-28 minutes or until tender, stirring occasionally. In a large bowl, whisk lemon juice, mustard, garlic, salt, pepper and remaining oil. Stir in onion and basil. Add roasted potatoes; toss to coat.


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Potato Basil Frittata. Preheat the oven to 350 degrees. Melt 3 tablespoons of the butter in a 10-inch oven-proof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave. Meanwhile, whisk the eggs in a large.