Browned Basil Cream Potatoes
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
