Mint Potato
Elevate your potato game with this vibrant and refreshing Mint Potato recipe, a perfect side dish or appetizer that’s bursting with bold flavors and aromatic spices. Tender baby potatoes are coated in a zesty, herbaceous mint-cilantro sauce, made with fresh green chilies, garlic, and a bright splash of lemon juice for a tangy kick. The recipe begins with boiling the potatoes to perfection, followed by a quick sauté in olive oil with fragrant cumin seeds for a delightful golden crust. This quick and easy dish, ready in just 35 minutes, is a seamless blend of comforting textures and refreshing notes. Serve it warm, garnished with extra mint leaves for an irresistible, crowd-pleasing addition to your table. Perfect for those looking for a gluten-free and vegetarian recipe with a flavorful twist!
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 30 grams Fresh mint leaves
- 10 grams Fresh cilantro leaves
- 2 units Green chilies
- 2 units Garlic cloves
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 liter Water
Instructions
Wash the baby potatoes thoroughly and place them in a pot. Add 1 liter of water and 1/2 teaspoon of salt. Bring the water to a boil and cook the potatoes for 15-20 minutes, or until fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooking, prepare the mint sauce. In a blender, combine fresh mint leaves, cilantro leaves, green chilies, garlic, lemon juice, and a pinch of salt. Blend into a smooth paste. If needed, add a tablespoon of water to help the blending process.
Once the potatoes are cool enough to handle, peel the skins off (if desired) and cut them into halves if they are larger in size.
Heat olive oil in a large skillet over medium heat. Add cumin seeds and allow them to sizzle for about 30 seconds to release their aroma.
Add the boiled potatoes to the skillet and sauté them for 5 minutes, stirring occasionally, until they develop a light golden crust.
Lower the heat and stir in the prepared mint sauce. Mix well to coat the potatoes evenly. Cook for another 2-3 minutes while stirring to marry the flavors.
Sprinkle black pepper over the dish and adjust salt to taste.
Remove from heat and serve the mint potato dish warm as a side or appetizer. Garnish with additional mint leaves if desired.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 7.3 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2522 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
