Minty Roasted Potatoes

Minty Roasted Potatoes
Potatoes, potatoes every day, and I’d be in heaven.If only. It’s not every day that I can indulge in potatoes. But the luscious spud calls out my name at least a couple of times a week, and I cannot resist. Not least because it is so easy to get something really delicious from a potato in just minutes.So when I came home from my last grocery trip with a bag of gorgeous Yukon Golds, I wondered what I could do to these buttery-rich babies that would enhance their natural deliciousness. The answer was right in my garden: mint.

Pudina AlooMint, one of my favorite herbs that’s used pretty often in the Indian kitchen, is also one that’s almost too easy to grow, even for a novice gardener. For one, it survives DC’s fairly harsh winter and bounces back each year to reward me with armfuls of fragrant, almost other-worldly and deep-green goodness. Its cooling properties are also invaluable in a summer kitchen.

I love its soothing flavors so much, I could use mint in almost anything. So I decided to use it to dress up my lovely potatoes for a dish that turned out to be not only quick and easy but also quite a find.

My Mint-Smothered Spuds are something I know I will be making again and again. I loved the boldness of the mint paired with the creamy crunch of the potatoes. For all of the few minutes they were around, I surely was in heaven.

Minty Roasted Potatoes
Prep time
Cook time
Total time
Recipe type: Side
Serves: 4
  • 3-4 medium Yukon Gold potatoes. diced
  • 1 tbsp olive oil
  • 1 tsp ground black pepper
  • Salt to taste
  • ¼ cup mint leaves, chopped
  1. Put all ingredients other than the mint in a baking dish. Mix well and spread the potatoes in a single layer.
  2. In a preheated 375-degree oven, bake the potatoes until tender and golden on top, about 20 minutes, although the time may vary depending on your oven and the size of the potato dice.
  3. Remove from the oven and add the chopped mint just before serving. Toss well.
  4. Serve hot or at room temperature.
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