Recipe: Minted New Potatoes

Minted New Potatoes
rec.food.cooking/Madelin Holtkamp/1995

If you have an abundance of mint, this is a delicious way to do potatoes (recipe is only suitable for new potatoes, the smaller and fresher the better).

3 cups new potatoes or gourmet baby potatoes
1/4 cup packed fresh mint leaves
1 tablespoon butter
salt to taste

Scrub new potatoes very lightly - use about 1/4 cup packed mint leaves to 3 cups potatoes. Put mint on the bottom of pan, add potatoes, add just enough water to submerge potatoes. Don't add the salt yet.

Bring to boil, and the MINUTE the water boils, reduce to very, very low heat. Cook just long enough for potatoes to be easily speared with a fork (about 5 - 7 minutes).

Drain and remove mint. Return potatoes to pot with 1 tablespoon butter (enough for the 3 cups of potatoes) and heat through, turning gently so potatoes absorb the butter. Add salt to taste.

These potatoes are a perfect light, fresh foil to heavy rich sauce based dinners, like Chicken Marsala.