Potatoes with Basil and Parmesan

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

A patch of basil is a must in every garden. There are many exotic kinds of this loveliest of herbs available today. Besides the better-known Sweet or Bush basil, there are red-stemmed Horapha plants from Thailand, Green Ruffles with fringed leaves and the purple-leaved Dark Opal.


  • 1½ lb (700 g) new potatoes, cleaned
  • 2–4 oz (50–110 g) butter
  • A little bouquet of basil
  • Parmesan, grated


Cut the potatoes, if large, into even sizes. Melt the butter and cook the potatoes, keeping the pan covered and not allowing them to brown.

Coarsely chop the basil and strew the potatoes when tender with the herb and the cheese. Eat at once.

It has been suggested by historians that the reason for the greater popularity of the potato in Ireland than in England was perhaps because the plant grew underground and was therefore less vulnerable to marauding armies.

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