Minty Potatoes Recipes
NEW POTATOES WITH GARLIC, MINT AND BUTTER
Make and share this New Potatoes With Garlic, Mint and Butter recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring the potatoes to the boil in enough lightly salted water to cover.
- Turn the heat to a very low simmer and cook until fork tender. This could take 30 minutes.
- Drain and add the butter, mint, garlic and salt and pepper to the pot. With the lid on, toss gently to cover the potatoes with the seasoned butter.
- Use parsley if you don't have or like mint, or use a mix of both if you wish.
NEW POTATOES WITH 5-MINUTE MINT PESTO
This 5-minute mint pesto comes together in no time and perks up new spring potatoes, pasta, turkey sandwiches and even scrambled eggs. I like my pesto chunky, so this recipe uses less oil than most -- and lots of herbs. Mint is a powerhouse of flavor, so it's balanced by quite a lot of fresh parsley and tangy, salty Parmesan.
Provided by Serena Ball
Categories side-dish
Time 45m
Yield about 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a medium pot and add cold water to cover; bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain.
- Meanwhile, put the parsley, mint, pistachios, oil, garlic and 1/4 teaspoon salt in a food processor and process until finely minced (see Cook's Note). Transfer to a large bowl and stir in the Parmesan until blended.
- Toss the pesto with the warm or room-temperature potatoes and serve.
MINT POTATO
I started off by searching 'zaar for a different mint potato recipe but to no avail, so thought I'd better post the simple and tasy way that I cook them. I eat with the skins on but they can of course be removed (it's probably easier to remove the skin after cooking and it stops them falling apart while boiling).
Provided by Peter J
Categories Potato
Time 19m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Place potatoes and mint sauce in a small saucepan with just enough water to cover them.
- Cover saucepan and bring to boil, reduce heat and simmer for around 15 minutes. Potatoes are cooked when they can easily be pierced with a fork.
- Strain potatoes, reserving mint pieces and return potato and mint to saucepan for a few minutes over low heat to dry them out.
Nutrition Facts : Calories 164, Fat 0.2, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
NEW POTATOES WITH MINT
Provided by Food Network
Time 25m
Yield 4 to 5 servings
Number Of Ingredients 4
Steps:
- Bring the water to a boil. Scrub the potatoes. Add the salt and a sprig of mint to the water, and then add the potatoes. Cover the saucepan, bring back to the boil, and cook for 15 to 25 minutes, depending on size.
- Drain and serve immediately in a hot serving dish.
MINTY ROASTED POTATOES
Be sure to hide these before you serve them, or somebody will take some! You may use parsley instead of mint, if you like. Adapted from The New Basics Cookbook.
Provided by Sharon123
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350*F.
- Prick the potatoes with a fork and place them on a baking sheet. Bake for 1 1/2 hours.
- Cut the potatoes into quarters and arrange them in a serving bowl. While they are hot, toss them with the oil, coarse salt, pepper, and garlic.
- Gently toss in the mint, or parsley(or both, if you want!). Serve hot or at room temperature. Enjoy!
Nutrition Facts : Calories 388, Fat 13.8, SaturatedFat 2, Sodium 22.2, Carbohydrate 60.9, Fiber 7.8, Sugar 2.7, Protein 7.2
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5/5 (39)Total Time 25 minsCategory Side DishCalories 185 per serving
- Bring to a boil, then reduce heat and gently simmer covered, for approximately 15 minutes, or until a knife inserted in the largest potato comes is easily pierced and slightly tender. Test a few potatoes if they are very different in size. Don't over-cook. (Time will vary depending on the size of the potatoes)
- Remove from heat, drain water, then re-cover the pot and let the potatoes "dry out" a bit, covered for about 5 minutes.
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