Minty Roasted Potato Recipes

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TUSCAN POTATOES (MINT AND GARLIC ROASTED POTATOES)



Tuscan Potatoes (Mint and Garlic Roasted Potatoes) image

An Italian classic. Easy & tasty. Usually very high in fat because it's tossed with tons of olive oil, but that's really unnecessary, a light coating will do just fine. Great side for any number of meats - roast pork, grilled chicken, Italian sausage, salmon, beef, veal, etc, etc.

Provided by littleturtle

Categories     Potato

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 6

1 lb small red potato (2-4 potatoes)
6 garlic cloves, peeled & finely minced (1 tablespoon)
1 teaspoon olive oil
1/4 cup of fresh mint, minced & stemmed
1/4 teaspoon kosher salt (or to taste) or 1/4 teaspoon sea salt (or to taste)
pepper, to taste

Steps:

  • Preheat oven to 350°F.
  • Scrub potatoes and halve or quarter any that are larger than bite-sized.
  • Combine all ingredients in a large heavy duty zip lock plastic bag and shake well to coat potatoes.
  • Place in a shallow roasting pan (lined with foil for easy clean up), and roast for 1 hour.
  • Taste and adjust the seasonings.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 213.1, Fat 2.6, SaturatedFat 0.4, Sodium 236.6, Carbohydrate 43.6, Fiber 6, Sugar 1.9, Protein 5.5

MINTY ROASTED POTATO



Minty Roasted Potato image

Provided by Sheila Lukins

Categories     Garlic     Potato     Side     Roast     Quick & Easy     Mint     Vegan     Parade

Number Of Ingredients 6

5 pounds red-skinned new potatoes
1 tablespoon finely minced garlic
3/4 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh mint leaves (from about 1 large bunch)
2 teaspoons coarse salt
Freshly ground black pepper, to taste

Steps:

  • 1. Preheat oven to 350°F.
  • 2. Scrub the potatoes and prick each 3 or 4 times with a fork. Place in a single layer on a shallow roasting pan and bake for 2 hours. Cut each potato in half.
  • 3. Toss potatoes with remaining ingredients in a large bowl. Let rest for 30 minutes before serving.

MINTY ROASTED POTATOES



Minty Roasted Potatoes image

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

8 red new potatoes, scrubbed, patted dry
1/4 cup olive oil
coarse salt, to taste
fresh ground black pepper, to taste
5 garlic cloves, finely chopped
2 tablespoons of fresh mint, coarsely chopped (or fresh parsley)

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

NEW POTATOES WITH GARLIC, MINT AND BUTTER



New Potatoes With Garlic, Mint and Butter image

Make and share this New Potatoes With Garlic, Mint and Butter recipe from Food.com.

Provided by JustJanS

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 kg tiny new potatoes
4 tablespoons butter
2 tablespoons finely chopped mint
2 crushed garlic cloves
salt
fresh ground black pepper

Steps:

  • Bring the potatoes to the boil in enough lightly salted water to cover.
  • Turn the heat to a very low simmer and cook until fork tender. This could take 30 minutes.
  • Drain and add the butter, mint, garlic and salt and pepper to the pot. With the lid on, toss gently to cover the potatoes with the seasoned butter.
  • Use parsley if you don't have or like mint, or use a mix of both if you wish.

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