Potatoes with Ginger and Mint

Earlier this summer we bought a mint plant. It was part of our effort to create a more well-rounded herb garden. At some point we realized that 8 basil and 4 rosemary plants didn’t give us all the options we wanted. The mint plant has been the most bountiful but the problem is that we don’t really cook with mint, like ever. So, I’ve had to look up recipes for this culinary gem.

This time I chose potatoes because we have a bag of them and wanted to do something different with them .I was surprised that there were so many recipes that had potatoes and mint. I finally picked one from Martha Stewart as a starting point. Of course we modified it, mainly because I think she under seasons her food to make it more appealing to a wider audience. Sorry, but I like flavors so we doubled most of her ingredients!

This recipe has some ingredients that don’t sound like they should go together but it turns out really good. I guess if anything, I’d say it has a Middle Eastern flavor with a little Mediterranean influence.

Ingredients

  • 1/4 cup sesame oil
  • 2 pounds of Yukon Gold potatoes, scrubbed and quartered
  • 3 tablespoons grated peeled fresh ginger
  • Sea salt and freshly ground pepper, to taste
  • 3 cups water, plus more as needed
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 3/4 cups fresh mint leaves, coarsely chopped
  • Finely grated zest and juice of 1 lime

Directions

First, heat 1/4 cup of oil in a large saute pan over medium heat. Then, add the potatoes and 2 tablespoons of the ginger. (You’ll add the rest of the ginger towards the end) Cook this about 7 to 10 minutes, until the potatoes are brown. Then season with salt and pepper.

Next, remove the pan from the heat and add the water. Stir in the 1/4 teaspoon of salt, cayenne pepper, cumin and turmeric. Then return to medium-high heat and cook until the potatoes are tender and the water has evaporated. After about 10 minutes our potatoes were getting really tender but the water had not evaporated so we scooped out the potatoes and then reduced the water and then put the potatoes back in to finish them.

Finally, add the remaining ginger, the mint, lime zest, salt and pepper. Cook this until the mixture thickens, about 2 to 3 minutes. Once you’re done, stir in the lime juice.

We were really surprised by this recipe. You get a tartness from the lime but it’s not in your face and the mint gives just a subtle hint of sweetness without bringing a strong mint flavor to the dish.

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