Mint Potatoes

This is something I had been thinking of doing for a long time...to cook baby potatoes in chopped mint. The only dilemma being whether I wanted to toss them in mint or have them marinated in mint and then spit roasted. In the end, I kept the spit roast option for a later time.
Thankfully, because this was meant to be an accompaniment to the Ravioli and I wanted something simple. Also, the green color of the dish fully complemented the red color of the ravioli perfectly.
A most important aspect of menu planning is not only to ensure you do not repeat your ingredients in the menu ( 2 potato dishes would have killed the menu), but also to ensure you do not repeat the colors too often.

Mint Potatoes Ingredients:

Baby Potatoes - 10-20
Mint, Chopped Finely, - 1/2 cup
Garlic, Minced - 3 tblsp
Shallots, Finely Chopped - 1/2 cup
Black Pepper, crushed - 2 tblsp
Salt - To Taste
Butter - 10 gm
Lemon Juice - 20 ml
Parsley - 1 1/2 tsp

Method:
1. Par boil baby potatoes. Peel and keep aside.
2. Melt butter in a pan. Add in the minced garlic & shallots.
3. Saute till shallots turn translucent.
4. Add in the baby potatoes. Toss well and cook till done.
5. Add in the mint, black pepper & salt. Mix well. Cook for additional 2 minutes.
6. Add in the lemon juice and toss well.
7. Sprinkle some parsley and take off flame.
8. Garnish with a sprig of mint. Serve hot.

Posted in: Potato