Best Minty Potatoes Recipes

MINTY ROASTED POTATOES

Steps:

• Preheat the oven to 350*F.
• Prick the potatoes with a fork and place them on a baking sheet. Bake for 1 1/2 hours.
• Cut the potatoes into quarters and arrange them in a serving bowl. While they are hot, toss them with the oil, coarse salt, pepper, and garlic.
• Gently toss in the mint, or parsley(or both, if you want!). Serve hot or at room temperature. Enjoy!

MINTY ORANGE/MAPLE SWEET POTATOES

Steps:

• Wash/run the sweet potatoes under cool water using colander, then pat dry with towels.
• Next, thoroughly peel each sweet potato with a potato peeler.
• Soak the peeled sweet potatoes in hot water overnight: (Sweet Potatoes are very fragile, boiling them causes bruising, and baking them dries them out. Letting them sit in hot water keeps them moist and is the most gentle way to get them to soften).
• Remove softened sweet potatoes from the water and thoroughly pat dry with towels.
• In a large mixing bowl, use a potato masher or fork to mash them gently.
• Use an orange grater on the orange and add grated orange rind to the mixture.
• Add the Maple, orange juice and whipping creme. Then, using an electric mixer on a low setting, gently mix till everything is a fluffy and whipped consistency -- no lumps!
• Pour into an oblong baking dish and cover with foil, then bake at 325F for 20-25 minute.
• Remove from the oven and add marshmallows to completely cover the top, then resume baking uncovered for about 5 minutes more, but be careful -- marshmallows burn very quickly and you only want them to be lightly golden brown, so keep checking.
• Once the sweet potatoes are finally removed from the oven, add the fresh mint all around the perimeter of the sweet potatoes, and they will take on a slight mint flavor as they cool.

MINTY POTATOES

Steps:

• Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil and cook until the potatoes are tender, 20 to 25 minutes. Drain, cool, peel and cube. Set aside.
• Heat oil in a large skillet over medium heat. Add the onion, raisins and chile peppers and season with asafoetida powder, ginger garlic paste, cumin seeds and fennel seeds. Cook and stir until onions are tender and golden brown.
• Add the potatoes to the skillet along with whole mint leaves. Cook and stir until potatoes are glazed with the spices. Stir in lemon juice and season with salt and pepper. Garnish with cilantro leaves.