BOILED POTATOES WITH BUTTER AND MINT
The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a "five-fingered pinch" of fresh mint leaves, "as much as you can grab with just the tips of all five fingers."
Provided by Julia Moskin
Categories quick, vegetables, side dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 316 milligrams, Sugar 1 gram, TransFat 0 grams
LEMON POTATO SALAD WITH MINT
This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.
Provided by Melissa Clark
Categories lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
- In a bowl, whisk together lemon juice, salt and olive oil.
- Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 1 gram
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 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.
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
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.
MINTED POTATO SALAD
Steps:
- In a medium mixing bowl, combine all ingredients. Stir until thoroughly combined. Refrigerate 1 hour before serving.
MINTED POTATO SALAD
Using yogurt makes this a healthy potato salad perfect for summer
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Supper, Vegetable
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 140 calories, Fat 1 grams fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
POTATOES, PEAS, AND MINT
Baby potatoes get a coating of mashed peas and mint that brings out their inner earthiness.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes; drain. Halve potatoes. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes; drain, reserving 1/4 cup cooking liquid. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid using a fork. Gradually stir in remaining 2 tablespoons cooking liquid until mixture is thick and chunky. Toss potatoes with pea mixture, mint, salt, and some pepper. Drizzle with additional tablespoon oil.
Nutrition Facts : Calories 145 g, Fat 4 g, Fiber 4 g, Protein 4 g, Sodium 231 g
NEW POTATOES WITH GINGER AND MINT
Indian-inspired flavors add an unexpected twist to new potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat 1/4 cup oil in a large saute pan over medium-high heat. Add potatoes and 2 tablespoons ginger. Cook until potatoes are browned, 7 to 10 minutes. Season with salt and pepper.
- Remove from heat, and carefully add water (it will spatter). Stir in 1/4 teaspoon salt, the cayenne, cumin, and turmeric. Return to medium-high heat, and cook until potatoes are tender and water has evaporated. (If not yet tender, add more water, 1/4 cup at a time, and continue to cook.)
- Stir in remaining oil and ginger, along with the mint, lime zest, salt, and pepper. Cook until mixture thickens and coats potatoes, 2 to 3 minutes. Stir in lime juice.
TUSCAN POTATOES (MINT AND GARLIC ROASTED POTATOES)
An Italian classic. Easy & tasty. Usually very high in fat because it's tossed with tons of olive oil, but that's really unnecessary, a light coating will do just fine. Great side for any number of meats - roast pork, grilled chicken, Italian sausage, salmon, beef, veal, etc, etc.
Provided by littleturtle
Categories Potato
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Scrub potatoes and halve or quarter any that are larger than bite-sized.
- Combine all ingredients in a large heavy duty zip lock plastic bag and shake well to coat potatoes.
- Place in a shallow roasting pan (lined with foil for easy clean up), and roast for 1 hour.
- Taste and adjust the seasonings.
- Serve hot or at room temperature.
Nutrition Facts : Calories 213.1, Fat 2.6, SaturatedFat 0.4, Sodium 236.6, Carbohydrate 43.6, Fiber 6, Sugar 1.9, Protein 5.5
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.
STEAMED NEW POTATOES WITH MINT AND PARSLEY
Categories Potato Side Steam Quick & Easy Mint Sour Cream Parsley Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
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.
POTATO SALAD WITH YOGURT-AND-MINT DRESSING
Provided by Molly O'Neill
Categories easy, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot and add cold salted water to cover. Bring to a boil, lower the heat and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and place them in a large bowl. In a small bowl, whisk together the yogurt, olive oil, salt, pepper and garlic. Pour the mixture over the hot potatoes, toss and allow to cool to room temperature. Toss again with the scallions, garnish with mint and serve.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 345 milligrams, Sugar 3 grams
PEPPERMINT POTATO CANDY
Make and share this Peppermint Potato Candy recipe from Food.com.
Provided by Kzim4
Categories Candy
Time 15m
Yield 2 3/4 pounds
Number Of Ingredients 6
Steps:
- In a large mixing bowl, beat the mashed potatoes, butter and peppermint extract.
- Gradually beat in the powdered sugar.
- Press into a foil-lined 13x9-inch baking dish.
- Melt chocolate chips and shortening (either in the microwave or in the top of a double boiler).
- Spread over potato mixture. Cover and refrigerate until set.
- Using foil, lift candy out of pan. Remove foil and discard.
- Cut candy into 1-inch squares. Store in an air-tight container.
Nutrition Facts : Calories 1986, Fat 44.7, SaturatedFat 24.8, Cholesterol 8.5, Sodium 209.5, Carbohydrate 415.9, Fiber 8.1, Sugar 390.6, Protein 6.3
PEPPERMINT POTATO CANDY
No one will suspect that these quick minty candies started with yesterday's mashed potatoes. Our taste-testing panelists couldn't get enough of the chocolate-covered sweets that were submitted by Cindy Reams from Philipsburg, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2-3/4 pounds.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the mashed potatoes, butter and extract until blended. Gradually beat in confectioners' sugar. Press into a foil-lined 13-in. x 9-in. pan., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over potato mixture. Cover and refrigerate until set. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 271 calories, Fat 6g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 8mg sodium, Carbohydrate 56g carbohydrate (51g sugars, Fiber 1g fiber), Protein 1g protein.
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- Combine potatoes, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; toss well to coat potatoes. Arrange potatoes in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until potatoes are tender and golden, stirring after 15 minutes.
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