Minty Potatoes Food

BOILED POTATOES WITH BUTTER AND MINT

Steps:

• In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
• Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
• Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.

HERBY NEW POTATOES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Heat a large heavy-based ovenproof, flameproof pan and add the oil. Drop the potatoes in the oil and cook for 5 mins, so they are coloured. Remove from the pan using a slotted spoon, draining the excess oil. Wipe the oil from the pan with kitchen paper, then return the potatoes to the pan. Put in the oven, and cook for a further 15 mins. Sprinkle over the mint and serve.

MINT MASHED POTATOES

Steps:

• Cut potatoes into eighths, and place in a small stockpot. Add the milk, salt, and all but about 3 mint sprigs. Place over high heat, and bring to a boil. Reduce the heat to medium high, and gently boil the potatoes, stirring occasionally, until tender, 15 to 20 minutes.
• Remove potatoes from the heat. Remove and discard the mint sprigs, and drain potatoes in a colander reserving about 2/3 cup milk. Pass the potatoes through a food mill or potato ricer into a large bowl. Add butter and reserved milk; season to taste with salt and pepper, and mix thoroughly to combine. Pick the leaves from remaining mint sprigs, slice into thin ribbons, and stir into the mashed potatoes. Serve immediately.

MINT POTATO

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.

MINTY POTATOES

Steps:

• Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil and cook until the potatoes are tender, 20 to 25 minutes. Drain, cool, peel and cube. Set aside.
• Heat oil in a large skillet over medium heat. Add the onion, raisins and chile peppers and season with asafoetida powder, ginger garlic paste, cumin seeds and fennel seeds. Cook and stir until onions are tender and golden brown.
• Add the potatoes to the skillet along with whole mint leaves. Cook and stir until potatoes are glazed with the spices. Stir in lemon juice and season with salt and pepper. Garnish with cilantro leaves.

MINTED POTATO SALAD

Steps:

• Boil the potatoes for 15 mins or until, tender, then drain and cool. Stir together the garlic, yogurt, vinegar and sugar with some seasoning, to make the dressing. Can be made to this stage up to a day ahead.
• To serve, mix most of the spring onions and mint into the dressing, then pour it over the potatoes. Stir gently, taking care not to break the potatoes up. Scatter with the rest of the spring onions and mint to serve.

MINTY ROASTED POTATO

Steps:

• 1. Preheat oven to 350°F.
• 2. Scrub the potatoes and prick each 3 or 4 times with a fork. Place in a single layer on a shallow roasting pan and bake for 2 hours. Cut each potato in half.
• 3. Toss potatoes with remaining ingredients in a large bowl. Let rest for 30 minutes before serving.

MINTY MUSHY PEAS

Steps:

• Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.

NEW POTATOES WITH MINT

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.

STEAMED NEW POTATOES WITH MINT AND PARSLEY

Steps:

• In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender. While the potatoes are steaming, in a bowl stir together the mint, the parsley, the butter, the sour cream, and salt and pepper to taste. Add the potatoes to the herb mixture and toss them well.

MINTY ROASTED POTATOES

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!