Recipe

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• 1 1/2 lbs small red potatoes ( about 1 to 1 1/2 inches in diameter)
• 2 tbsp butter
• 4 tbsp finely chopped fresh basil
• 2 large shallots, minced
• 2 large garlic cloves, minced

• 1 Pierce potatoes in several places with fork.
• 2 Melt butter in heavy large skillet over medium heat.
• 3 Add potatoes and season with salt and pepper.
• 4 Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes.
• 5 Add 2 tablespoons basil, shallots and garlic.
• 6 Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer.
• 7 Season with additional salt and pepper.
• 8 Transfer to bowl.
• 9 Sprinkle with remaining 2 tablespoons basil.