Choose potatoes of approximately the same size. Wash very well. Place in a saucepan with a thick bottom, or in a frying pan with high edges. Add water. Cover with a lid and put on a high heat. After boiling the water, reduce the heat to a minimum and leave the potatoes under the lid until tender (about 15-20 minutes). Periodically check with a toothpick whether the potatoes are ready.
If the potatoes are ready, and the water is still left, then open the lid, make the heat to maximum and wait until the liquid completely evaporates.
Finely chop the garlic and thinly slice the onion.
Cut the basil randomly.
When there is no liquid left in the pan, add the butter. Gently stir the potatoes and fry over medium heat for about 1-2 minutes, until the sides are browned.
Add salt, onion and garlic. Mix several times.
Add the basil and mix well. Cover and remove from heat.
Leave to infuse for about 5 minutes.
When serving, you can sprinkle with allspice or red pepper.