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
 
Author:
Recipe type: Side
Serves: 4
Ingredients
  • 3-4 medium Yukon Gold potatoes. diced
  • 1 tbsp olive oil
  • 1 tsp ground black pepper
  • Salt to taste
  • ¼ cup mint leaves, chopped
Instructions
  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.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

14 thoughts on “Minty Roasted Potatoes

  1. Permalink  ⋅ Reply

    Rachel

    August 6, 2008 at 3:25am

    Your platter of luscious spuds are calling out to me..love the flavours used….

  2. Permalink  ⋅ Reply

    Lavi

    August 6, 2008 at 6:30am

    Lovely potatoes vaishali..iam grabbing some:)

  3. Permalink  ⋅ Reply

    Pearlsofeast

    August 6, 2008 at 11:42am

    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.

  4. Permalink  ⋅ Reply

    Shreya

    August 6, 2008 at 1:18pm

    What a beautiful picture! Love the potato with the mint:-) Wish I could have some now…

  5. Permalink  ⋅ Reply

    Cham

    August 6, 2008 at 2:47pm

    Adding mint to potatoes is nice fragrant touch :) Tasty one!

  6. Permalink  ⋅ Reply

    Vanamala

    August 6, 2008 at 4:34pm

    Good one bookmarked .. will try in this weekend ….

  7. Permalink  ⋅ Reply

    Madhavi

    August 6, 2008 at 5:02pm

    Love this potato, and with mint wow, great entry!!

  8. Permalink  ⋅ Reply

    ANJALI J.

    August 6, 2008 at 6:22pm

    hey vaishali, how are u doing? loved u recipe… never tried potato-mint combo.. sounds gud..

  9. Permalink  ⋅ Reply

    Kumudha

    August 6, 2008 at 6:50pm

    Mint-smothered potatoes looks delicious!

    So many delicious vegan recipes in this blog!

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