Buttery Basil Parmesan Potatoes

Buttery Basil Parmesan Potatoes


Sometimes when inviting people over for dinner, I just want to make simple, fuss-free side dishes that take the least amount of time and effort but has banging flavour, especially when I’m going to be out of the house the whole day and have very little time to cook. These potatoes meet every one of those requirements.

Most of the time I’m experimenting with brand new dishes that I’ve dreamed up off the cuff when I’m entertaining and like a real smarty, haven’t the sense to make it once before to see if it even works. Many of them don’t, leaving me a wee bit embarrassed, but I’m very happy to say that these potatoes were absolutely bang on.


The only effort you will need to put in this dish is the peeling of the potatoes – which can even be done in the morning – and making the garlic paste which can be done by pounding the garlic in a mortar and pestle. The actual cooking time is literally five minutes.

When I asked my uncle what rating he would give the potatoes, he said 8/10. `What can I do to improve them?’ I asked. `Make more’, he said, as the potatoes ran short at the party. So I did, for him.


Ingredients (Serves 4)

500 gms baby potatoes
25 gms butter
1 heaped tablespoon garlic paste
1/4 tsp salt
2 heaped tbsp basil leaves chopped very finely (can add more if you want)
15 gms finely grated parmesan cheese

Get started

  • Boil the potatoes in water with the skins on. When you can put a fork through the potatoes easily without resistance, they’re done. Be careful not to over-boil as they will get feathery.
  • Peel the potatoes and keep aside.
  • Place a frying pan over the heat and melt the butter on low heat.
  • Add the garlic to the melted butter and mix on very low heat till evenly coated.
  • Add the potatoes to the garlic butter and toss till they are all evenly coated. 15 seconds
  • Add salt and toss. 15 seconds
  • Add the finely chopped basil and coat evenly. Toss for 20 seconds.
  • Sprinkle the finely grated parmesan cheese on the potatoes and crank up the heat to medium high. Toss for about a minute till all the potatoes start getting a lovely crust.

You’re done.

Important Notes: Make sure while melting the butter and adding the garlic paste your flame is at the lowest setting. Butter and garlic will burn easily and you really don’t want to waste good ingredients and effort.

You can add more basil to the dish if you like strong flavour.

Salt additions are also subjective. You can add more or less according to preference.

Double all the ingredients for 1 kilogram of potatoes.

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