New potato skillet with basil-infused olive oil: September's recipe

Why choose basil-pressed olive oil for new potatoes?

Basil-pressed olive oil brings an incomparable freshness to new potatoes, harvested in September. Its vegetal aroma, obtained by co-crushing fresh basil with olives during extraction, enhances vegetables without masking their taste. This artisanal technique, very different from simple flavoring, respects Italian tradition and offers a natural aromatic palette.

• Discover the organic basil olive oil used in this recipe.
• To customize your bottles, explore our personalization service.

The recipe: pan-fried new potatoes with basil olive oil

Seasonal ingredients for 4 people

1. 800 g new potatoes
2. 2 tablespoons basil-pressed olive oil
3. Fleur de sel
4. Freshly ground black pepper
5. A few fresh basil leaves for garnish

Step-by-step preparation

1. Carefully brush the new potatoes without peeling them to preserve their subtle taste.
2. Cut them in half or quarters depending on their size.
3. Heat one tablespoon of basil-pressed olive oil in a large frying pan.
4. Add the potatoes, sear them over high heat for 5 minutes, stirring occasionally.
5. Lower the heat, cover, and cook for 15 minutes over low heat, stirring occasionally.
6. Uncover, increase the heat to brown the potatoes, then add the second spoonful of basil olive oil at the end of cooking.
7. Salt, pepper, sprinkle with fresh basil leaves just before serving.

For a professional touch, serve these pan-fried potatoes as a side dish with grilled fish or white meat. Discover more ideas on our professional section.

Tips for a successful Italian-style pan-fry

Good practices

• Always add the basil-pressed olive oil in two stages: one part at the beginning of cooking to coat the potatoes, the other at the end to preserve the basil aroma.
• Choose small new potatoes for even cooking.
• Never cover for too long to avoid a steaming effect.

Variations to try

• Add a few cherry tomatoes cut in half at the end of cooking.
• Incorporate a few pitted black olives to accentuate the Mediterranean feel (pitted black olives in olive oil).
• For a festive version, sprinkle with Pecorino or Parmesan shavings before serving.

Summary table: key points of the recipe

Frequently Asked Questions

What is the difference between basil-pressed olive oil and flavored oil?

Basil-pressed oil is obtained by co-crushing fresh basil with olives, whereas a flavored oil results from the addition of an aroma or an infusion. The result is more natural, more complex, and unrivaled in cooking.

Where to buy quality basil-pressed olive oil?

You can discover our organic basil olive oil on our website. For professionals, our dedicated service assists with selection.

How to store basil-pressed olive oil?

Keep it away from light and heat, in a tightly sealed bottle. Use it within two months after opening to fully enjoy the aromas.