Minted Orange Baby Potatoes
Brighten up your table with "Minted Orange Baby Potatoes," a side dish that marries zesty citrus with the refreshing burst of fresh mint. This easy-to-make recipe features tender baby potatoes tossed in a luxurious blend of butter, olive oil, and fresh orange juice, enhanced by a sprinkling of orange zest for extra vibrance. Finely chopped mint leaves provide an aromatic finish, making this dish both elegant and flavorful. Ready in just 35 minutes, these citrusy, herb-infused potatoes are the perfect accompaniment to roasted meats, grilled vegetables, or even a light salad. Whether you're hosting a dinner party or simply looking to elevate a weeknight meal, these potatoes provide a gourmet touch with minimal effort.
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Recipe Information
Ingredients
- 500 g baby potatoes
- 60 ml orange juice
- 1 tsp orange zest
- 2 tbsp unsalted butter
- 10 g fresh mint leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1 l water
Instructions
Rinse the baby potatoes under cold water to remove dirt. Leave the skin on for extra flavor and texture.
In a large pot, bring 1 liter of water to a boil. Add the salt and stir to dissolve.
Carefully add the baby potatoes to the boiling water. Reduce the heat to medium and simmer for 12-15 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, finely chop the fresh mint leaves and set aside.
Zest one orange and extract 60 ml of fresh juice. Set both the zest and juice aside.
Once the potatoes are cooked, drain them thoroughly and let them sit in the colander for 1-2 minutes to remove excess moisture.
In a large skillet, heat olive oil and unsalted butter over medium heat until the butter is melted and begins to foam.
Add the cooked potatoes to the skillet and toss them gently to coat in the butter and oil mixture.
Pour in the orange juice and sprinkle the orange zest over the potatoes. Stir gently to distribute the flavor.
Season with black pepper and additional salt to taste, if needed.
Allow the potatoes to cook for 2-3 more minutes, stirring occasionally, so the orange juice reduces slightly and infuses the potatoes.
Remove the skillet from heat and sprinkle the chopped fresh mint evenly over the potatoes.
Serve warm as a flavorful side dish, garnished with additional mint leaves if desired.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 8.9 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2299 mg | 49% | |
*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.
