Roasted Potatoes with Basil & Arugula Butter
Craig loves crispy, fried potatoes, but those are messy, greasy, and not very healthy. So, we tried to capture the crispiness of fried potatoes by roasting them in EVOO with only a tablespoon of butter. We also added some basil, arugula, and garlic for flavor and a healthy kick of vitamins and minerals. Because we made these for Sunday dinner, we topped them with some fresh parmesan cheese. (Doesn’t everyone “cheat” a little at Sunday dinner?!?)
While we can’t say these completely captured the greasy “crunch” of fried potatoes, they nevertheless made a delicious, flavorful side dish. We will definitely make these again!
- Approx. 5 cups potatoes, chopped (we used 4 medium-sized red-skin potatoes)
- Approx. 1/2 c basil leaves and stems, very loosely packed
- 1/3 bunch of arugula
- 2 cloves garlic, peeled
- 1/8 c EVOO
- 1 tbsp butter
- Approx. 1/3 c parmesan cheese (optional)
- Pre-heat oven to 425o F
- Chop potatoes into about 1'' chunks and put in baking/roasting pan.
- Add basil, arugula, garlic, EVOO, butter, salt, and pepper to the food processor and blend until everything is well minced - stop blending before the mixture becomes a smooth puree. (We almost always err on the side of under-blending).
- Pour the basil/arugula butter mixture over the potatoes. The mixture will be pretty thick, so you may need to use a knife or small spatula to get all of the mixture out of the food processor and onto the potatoes. Stir the potatoes well until they appear evenly coated with the basil/arugula butter mixture.
- Roast potatoes for about an hour - stir about every 15-20 minutes so that all the potatoes will have a chance to get crispy and golden. At about the 45 minute mark, we gave the potatoes one last stir and topped them with some parmesan cheese before we returned them to the oven.
- You could easily make these potatoes vegan by omitting the cheese and using coconut oil (or more EVOO) in place of the butter.
- These potatoes re-heated beautifully. The two of us got 3 meals out of them, so we'd estimate this recipe makes enough for about 5-6 adult-sized "side" portions.