If you’ve been following this blog for a while, you know I loooove starch: pasta, rice, potatoes, you name it. Especially the noodles and the potatoes. The trouble with the potatoes though, is that baking them takes a while. Yes, I know you can microwave them, but the texture isn’t right. Or, you can fry them. That’s faster. On the other hand, cutting up and frying French fries still takes a while, uses lots of oil, and it’s messy. However, there is a solution! The answer is these crispy garlic basil potato bites. They’re bite size pieces of crispy, fragrant, fluffy potato heaven.
You cook them in a skillet, with just a couple of teaspoons or so of oil, and a bit of butter. Unlike a baked potato, they’re ready in under 25 minutes! And the only thing you really need to chop is the potato. Yay!
The potatoes end up crispy and brown on the outside, and creamy on the inside. Almost like French fries (but much easier) and with an extra flavor boost from the garlic and the basil.
I adapted this from a recipe that called for making the dish with sage leaves. I had none, so I used basil leaves instead. It would also be good with rosemary (preferably fresh). The garlic clove is left whole, so it adds lots of flavor without being overpowering. Also, the recipe said to peel the potatoes, but I’m lazy, so I didn’t bother. Besides, more vitamins that way!
Not to mention, it’s an easy side dish that doesn’t require a lot of fussing. And, it goes well with crispy lemon chicken, a lamb chop, or meatloaf. You can pop the chicken in the oven and then start the potatoes about half way through. Or, start a lamb chop about halfway through cooking the potatoes. Great with a hamburger too (you may have spotted them in the background of last week’s newsletter).
Crispy Garlic Basil Potato Bites Substitutions and Variations
- Use different fresh herbs, such as rosemary, oregano, or sage
- Add more garlic
- Try some hot pepper flakes
- Or, add some crispy bacon
- Try the potatoes with lemon, garlic, and sage
More Potato Side Dish Recipes
Creamy, buttery, and sweet (yes sweet) from gently cooked garlic that mellows as it cooks. My sister-in-law is a potato fiend (worse than me) and this is her favorite.
These are tossed in olive oil and dusted with paprika, then cooked slowly in a hot oven. Crispy outside, fluffy inside.
Since this is French potato salad, it’s made with olive oil, lemon juice, and Dijon mustard. No mayo in sight. It’s good for picnics (no mayo), and you don’t even have to peel the potatoes!
A staple of barbecues, picnics, and outdoor parties. This one is a bit different from the usual mayonnaise-heavy salad. Instead, it’s got sour/sweet capers and lemony, sweet dill.