Mintpotato Food

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BOILED POTATOES WITH BUTTER AND MINT



Boiled Potatoes With Butter and Mint image

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

1 pound small potatoes, like fingerlings or creamers, all about the same size
1 tablespoon flaky salt, like Maldon, or kosher salt
4 tablespoons/2 ounces cold unsalted butter, cut into 8 pieces
1 small garlic clove, finely grated or shaved
A 5-finger pinch of whole mint leaves, preferably black mint (see note)
1/2 lemon
Coarsely ground black pepper

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



Lemon Potato Salad With Mint image

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

2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving

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



Mint Potato image

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

2 medium potatoes, cut in half
1/4 cup mint sauce

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



New Potatoes With Garlic, Mint and Butter image

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

1 kg tiny new potatoes
4 tablespoons butter
2 tablespoons finely chopped mint
2 crushed garlic cloves
salt
fresh ground black pepper

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



New Potatoes with 5-Minute Mint Pesto image

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

2 1/2 pounds small golden- or red-skinned potatoes, cut into 1-inch cubes if larger than 1-inch in diameter (do not peel)
3 cups fresh parsley leaves (see Cook's Note)
1 cup fresh mint leaves
1/4 cup shelled dry-roasted pistachios
3 tablespoons extra-virgin olive oil
2 garlic cloves, roughly chopped
Kosher salt
1/2 cup (2 ounces) freshly grated Parmesan

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



Minty Roasted Potatoes image

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

8 red new potatoes, scrubbed, patted dry
1/4 cup olive oil
coarse salt, to taste
fresh ground black pepper, to taste
5 garlic cloves, finely chopped
2 tablespoons of fresh mint, coarsely chopped (or fresh parsley)

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



New Potatoes with Mint image

Provided by Food Network

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 4

2 pints (1.2 litres/5 cups) water
2 pounds (900 grams) new potatoes, such as Home Guard or British Queens
1 teaspoon salt
A sprig of fresh 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.

MINTED POTATO SALAD



Minted Potato Salad image

Provided by Sandra Lee

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

1 (16-ounce) bag pre-cooked rosemary and garlic diced red potatoes (recommended: Reser's)
1 jalapeno, seeded and finely chopped
2 scallions, chopped
2 tablespoons chopped pimientos
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parsley or cilantro leaves
1 teaspoon minced garlic
1 teaspoon lemon juice
1/2 cup plain yogurt

Steps:

  • In a medium mixing bowl, combine all ingredients. Stir until thoroughly combined. Refrigerate 1 hour before serving.

MINTED POTATO SALAD



Minted potato salad image

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

1kg small new potato
1 garlic clove , crushed
200ml natural yogurt
1 tsp white wine vinegar
1 tsp caster sugar
3 spring onions , finely sliced
large handful mint leaves, roughly torn

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



Potatoes, Peas, and Mint image

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

1 1/4 pounds baby red potatoes
1/2 cup fresh or frozen peas
2 tablespoons extra-virgin olive oil
1/3 cup chopped mint leaves
3/4 teaspoon coarse salt
Freshly ground pepper

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



New Potatoes with Ginger and Mint image

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

1/4 cup plus 2 tablespoons sesame oil
2 pounds new potatoes, scrubbed and halved
3 tablespoons grated peeled fresh ginger
Coarse salt and freshly ground pepper, to taste
3 cups water, plus more as needed
1/2 teaspoon cayenne pepper (or to taste)
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
3/4 cup fresh mint leaves, coarsely chopped
Finely grated zest and juice of 1 lime

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)



Tuscan Potatoes (Mint and Garlic Roasted Potatoes) image

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

1 lb small red potato (2-4 potatoes)
6 garlic cloves, peeled & finely minced (1 tablespoon)
1 teaspoon olive oil
1/4 cup of fresh mint, minced & stemmed
1/4 teaspoon kosher salt (or to taste) or 1/4 teaspoon sea salt (or to taste)
pepper, to taste

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



Minty Roasted Potato image

Provided by Sheila Lukins

Categories     Garlic     Potato     Side     Roast     Quick & Easy     Mint     Vegan     Parade

Number Of Ingredients 6

5 pounds red-skinned new potatoes
1 tablespoon finely minced garlic
3/4 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh mint leaves (from about 1 large bunch)
2 teaspoons coarse salt
Freshly ground black pepper, to taste

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



Steamed New Potatoes with Mint and Parsley image

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

3/4 pound small red potatoes, quartered lengthwise
2 teaspoons minced fresh mint leaves
2 teaspoons minced fresh parsley leaves
1 tablespoon unsalted butter, softened
1 tablespoon sour cream

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



Potato Salad With Yogurt-and-Mint Dressing image

Provided by Molly O'Neill

Categories     easy, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 pounds fingerling or other small potatoes, halved
1 cup whole-milk yogurt
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 clove minced garlic
2 scallions, thinly sliced
1/2 cup mint leaves, thinly sliced

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



Peppermint Potato Candy image

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

3/4 cup warm mashed potatoes (prepared without milk or butter)
2 teaspoons butter, softened
1 teaspoon peppermint extract
2 lbs powdered sugar
2 cups semi-sweet chocolate chips
1 tablespoon shortening

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



Peppermint Potato Candy image

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

3/4 cup mashed potatoes (prepared without milk and butter)
2 teaspoons butter, softened
1 teaspoon peppermint extract
7-1/2 cups confectioners' sugar
2 cups semisweet chocolate chips
1 tablespoon shortening

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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From thesurvivalgardener.com


MINTED NEW POTATO SALAD RECIPE | DELICIOUS. MAGAZINE
Method. Wash the potatoes, then place them into a saucepan and cover with cold water. Add the mint leaves. Bring to the boil and cook for 15-20 minutes until just tender. Drain well, discarding the mint, and put the potatoes into a bowl. Add a good glug of olive oil, a squeeze of lemon juice and plenty of freshly ground black pepper and sea ...
From deliciousmagazine.co.uk


MINTOO FOODS - YOUTUBE
I am Ume Habiba Love to cook simple and delicious food. And My Daily Routine Lifestyle HOMEMADE IS THE BEST. Please SUBSCRIBE to my YouTube Channel, it's free and spread to your friends and family ...
From youtube.com


MINTED NEW POTATOES - WHAT A GIRL EATS
Instructions. Place new potatoes in a large sauce pan with cold water and cover by 1 inch. 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.
From whatagirleats.com


USE MINT MAGIC FOR NEW POTATOES WITH 5-MINUTE MINT PESTO
Meanwhile, place mint, parsley, garlic, pistachios, oil and salt in food processor; process until finely minced. Place in a large bowl. Stir in cheese until blended. Toss pesto with warm or room ...
From foodnetwork.com


MINTPOTATO USER PROFILE | DEVIANTART
Check out mintpotato's art on DeviantArt. Browse the user profile and get inspired.
From deviantart.com


21 BEST MINT RECIPES - WHAT TO MAKE WITH FRESH MINT - KITCHN
7 / 21. Steak and Rice Noodle Salad with Mint and Peanuts. Rich and charred steak, chewy rice noodles, bright and juicy lime, sweet mint, and salty peanuts combine for a weeknight dinner with big flavor. Go to Recipe. 8 / 21. Pitcher Mint Juleps.
From thekitchn.com


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