Potatoes are one of my favorite ingredients and believe it or not, I never get tired of potato dishes on Passover, despite its reputation as a too-much-potato holiday. This basil-infused dish provides the best of what potatoes have to offer, as it achieves both the creamy and crispy texture that make potatoes so addicting.
You can blend basil oil in a food processor instead of a blender but you won’t achieve the smooth consistency. You can add salt to the oil to flavor, although I prefer to season when cooking, because the salt level will vary based upon the dish.
- Cook Time
- Prep Time
- 1 cup packed fresh basil leaves
- 1 cup extra virgin olive oil, such as Colavita extra virgin olive oil
Basil Scalloped Potato
- 4 pounds Yukon Gold potatoes
- ½ cup basil oil plus 2 additional tablespoons
- 2 teaspoons salt
- ½ teaspoon freshly black pepper
- 8 garlic cloves, thinly sliced
1. Bring a pot of water to a boil. Prepare a large bowl of ice water.
2. Blanche basil leaves for ten seconds. Place in bowl of ice water to prevent basil from cooking further. Remove and pat dry with paper towel, making sure basil is completely dry.
3. Blend basil leaves and evoo in a high powered blender until smooth. Set aside.
Basil Scalloped Potato:
1. Preheat oven to 400°F.
2. Peel potatoes and slice an ⅛-inch thick using a mandolin, a sharp knife, or slicer blade of food processor.
3. Mix basil oil, salt, and pepper together in a bag or bowl.
4. Add potatoes to the bowl and coat evenly with oil.
5. Brush two tablespoons of basil oil in a 9-inch baking dish.
6. Place the potatoes vertically in the prepared dish.
7. Wedge garlic slices in between potato slices.
8. Cover dish and bake at 400°F for 45 minutes. Uncover and bake 30 minutes more, or even longer, so top gets golden brown. Keep in the oven at 200°F until ready to serve.