Skillet-Roasted Lemon & Basil Fingerling Potatoes
Show Dad how much you appreciate him – I cooked up this Skillet-Roasted Lemon & Basil Fingerling Potatoes recipe for my husband, and to my pleasant surprise he was beyond impressed!
- 2 pounds fingerling potatoes scrubbed and halved lengthwise
- ¼ cup fresh lemon juice
- 2½ teaspoons kosher or fine sea salt divided
- 6 tablespoons unsalted butter cut into pieces, divided
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ cup chopped fresh basil
- 1 teaspoon finely grated lemon zest
Combine the potatoes, lemon juice, 1½ teaspoons salt, and 1 tablespoon of butter in a large high-sided skillet or a Dutch oven (the bigger the skillet the better – 12 inches is ideal). Add enough cold water to the skillet to just cover the potatoes.
Bring to a boil over medium-high heat. Cook just until the potatoes are fork-tender, 10-15 minutes.
Drain the potatoes and transfer to a bowl. Season the potatoes with the remaining 1 teaspoon of salt, the pepper, and garlic powder. Toss to coat. Melt 2 tablespoons of butter in the skillet over medium heat. When melted, add half of the potatoes, skin side down, and cook until they begin to crisp and brown, 5-10 minutes.
Using a spatula, transfer the potatoes to a plate. Add 2 more tablespoons of butter to the skillet and repeat the process with the remaining half of the potatoes.
Once the second half has started to brown and crisp up, return the first batch back to the skillet. Toss with the remaining 1 tablespoon of butter, fresh basil, and lemon zest until the potatoes are well coated. Serve warm.
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