Browned Basil Cream Potatoes
The bright, fresh flavors of basil and Italian parsley lighten the heavy cream sauce, making this potato dish comforting but not too rich.  A perfect side for roast salmon if you’re being good and  for fried chicken if you’re being naughty.
Ingredients
- ½ pound New Baby Reds potatoes, scrubbed & rinsed
- 1 cup heavy cream
- 1/3 cup fresh Basil
- ½ cup Italian parsley, chopped
- ½ teaspoon salt
- 1 teaspoon white pepper
Instructions
- Bring cream just to a simmer over low heat.
- Remove from heat and submerge entire amount of basil into the cream, cover, and set aside for at least 30 minutes.
- Discard basil, add parsley, salt & pepper.
- Boil whole potatoes for 5-8 minutes in salted water.
- Drain well and place in 8-in. sauté pan.
- Over medium heat, stir potatoes for 3 minutes before slowly stirring in the basil-parsley cream.
- Continually turn potatoes with the cream and continue to cook on high for 5 minutes until cream begins to thicken up and form a brown edge.
- Remove from heat.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 30 minutes
Servings: 4