Are you ready to transform ordinary potatoes into a mouthwatering culinary masterpiece that will have your dinner guests begging for the recipe? These Lemon Basil Pan Potatoes are not just a side dish – they're a flavor explosion that combines the crispy, golden-brown texture of perfectly roasted potatoes with the bright, refreshing notes of fresh basil and tangy lemon. Imagine cutting into a potato with a perfectly crisp exterior that gives way to a tender, creamy interior, all while being infused with herbaceous basil and citrusy zing. This isn't just a recipe; it's a game-changing potato experience that will elevate your cooking from ordinary to extraordinary!
Ingredients
- 2 pounds baby potatoes
- 1/4 cup fresh basil, chopped
- 1 lemon, juiced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash the baby potatoes thoroughly under cold running water, removing any dirt or debris. Pat them dry completely with paper towels to ensure crispy roasting.
- Cut the baby potatoes into halves or quarters, depending on their size, ensuring each piece is roughly similar in size for even cooking.
- Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat and add olive oil, allowing it to heat up for 1-2 minutes.
- Carefully add the potato pieces to the hot pan, arranging them cut-side down to maximize browning and create a crispy exterior.
- Season the potatoes generously with salt and freshly ground black pepper, ensuring even distribution across all potato pieces.
- Cook the potatoes without stirring for 10-12 minutes, allowing them to develop a golden-brown crust and crispy edges.
- Gently flip the potatoes using a spatula to cook the other sides, continuing to cook for an additional 10-15 minutes until they are tender and crisp.
- Remove the pan from heat and immediately squeeze fresh lemon juice over the potatoes, creating a bright and tangy flavor profile.
- Sprinkle the freshly chopped basil over the hot potatoes, allowing the herb's aromatic oils to release and infuse the dish.
- Transfer the Lemon Basil Pan Potatoes to a serving platter, garnishing with additional fresh basil leaves if desired.
- Serve immediately while hot, enjoying the crispy exterior, tender interior, and vibrant lemon-basil flavor combination.
Tips
- Dry is the Key: Make sure to thoroughly pat your potatoes dry before cooking. Excess moisture is the enemy of crispy potatoes, so use paper towels to remove all surface water.
- Cast-Iron is Your Best Friend: A cast-iron skillet provides the most even heat and creates the most incredible crispy crust. If you don't have one, use the heaviest, most sturdy pan you own.
- Don't Rush the Browning: Resist the urge to constantly stir the potatoes. Let them sit undisturbed for 10-12 minutes to develop that gorgeous golden-brown crust.
- Size Matters: Cut your potatoes into uniform pieces to ensure even cooking. This prevents some pieces from being undercooked while others burn.
- Fresh Herbs Make a Difference: Use fresh basil if possible. The aromatic oils released when you sprinkle it over hot potatoes will take the flavor to the next level.
- Serve Immediately: These potatoes are best enjoyed right away while they're hot and crispy. The moment they come out of the pan is when they're at their absolute best!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
