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.
Mint, 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.
More vegan potato recipes
- Lemony Greek Potatoes
- Garlicky Roasted Asparagus and Potatoes
- Rosemary Roasted Potatoes
- Roasted Fingerling Potatoes
- Curry Roasted Cauliflower and Potatoes
Recipe card
Minty Roasted Potatoes
Ingredients
- 4 medium potatoes (diced)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground black pepper
- Salt to taste
- ¼ cup mint leaves , chopped
Instructions
- Put all ingredients other than the mint in a baking dish. Mix well and spread the potatoes in a single layer.
- 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.
- Remove from the oven and add the chopped mint just before serving. Toss well.
- Serve hot or at room temperature.
Nutrition Information
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Quirky Eats says
I share your love of the spud, Vaishali. They're so so good any way you make 'em! When I roast potatoes, I usually steam the slices for a couple minutes first - this way they're always soft and moist, and cook faster too.
Uma says
Who wouldn't like potatoes, that too if offered in the way you have prepared? Adding mint to potatoes is a very good idea Vaishali! Those cute potatoes look just beautiful with mint.
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Kumudha says
Mint-smothered potatoes looks delicious!
So many delicious vegan recipes in this blog!
ANJALI J. says
hey vaishali, how are u doing? loved u recipe... never tried potato-mint combo.. sounds gud..
Madhavi says
Love this potato, and with mint wow, great entry!!
Poonam says
looks yummy!
Vanamala says
Good one bookmarked .. will try in this weekend ....
Cham says
Adding mint to potatoes is nice fragrant touch 🙂 Tasty one!
delhibelle says
these luscious spudes are calling my name now:)
TBC says
Love potatoes in any form! 😀
Shreya says
What a beautiful picture! Love the potato with the mint:-) Wish I could have some now...
Pearlsofeast says
Vaishali,I guess the creamy potatoes are delicious and mint is a taste enhancer.Me too love the mint.nice to see ur lovely face.
Lavi says
Lovely potatoes vaishali..iam grabbing some:)
Rachel says
Your platter of luscious spuds are calling out to me..love the flavours used....