Best Minty Roasted Potatoes Recipes
GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield : 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
MINTY ROASTED POTATOES
Be sure to hide these before you serve them, or somebody will take some! You may use parsley instead of mint, if you like. Adapted from The New Basics Cookbook.
Provided by Sharon123
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 388, Fat 13.8, SaturatedFat 2, Sodium 22.2, Carbohydrate 60.9, Fiber 7.8, Sugar 2.7, Protein 7.2
MINTY ROASTED POTATOES
These potatoes are roasted and then tossed with lots of garlic and fresh mint. Always a crowd pleaser.
Provided by hpitler
Categories Potato
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Prik the potatoes with the tines of a fork and arrange them on a baking sheet. Bake for 90 minutes.
- Cut the potatoes into quarters and place them in a serving bowl.
- Toss them, while hot, with the oil, Kosher salt, pepper, and garlic.
- Gently toll in the mint.
- Serve hot or at room temperature.
Nutrition Facts : Calories 550.4, Fat 27.6, SaturatedFat 3.8, Sodium 26.9, Carbohydrate 68.8, Fiber 7.4, Sugar 4.3, Protein 8.3
BOILED POTATOES WITH BUTTER AND MINT
The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a "five-fingered pinch" of fresh mint leaves, "as much as you can grab with just the tips of all five fingers."
Provided by Julia Moskin
Categories quick, vegetables, side dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
- Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
- Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 316 milligrams, Sugar 1 gram, TransFat 0 grams
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