Minted Boiled New Potatoes Recipe

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Minted Boiled New Potatoes make a simple side dish that makes the most of slightly waxy small potatoes. Cooked with the skins left on then tossed with butter and fresh mint, they’re light, fresh, and go with just about everything. From roast lamb to fish and summer salads, this classic flavour shouldn't be missed.

5 from 2 votes

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings

Author Chloe

Equipment

Ingredients

1 kg Baby Potatoes
15 g Fresh Mint Leaves - including stalks
2 tsp Fine/Table Salt
2 tbsp Salted Butter
½ tsp Sea Salt Flakes

Instructions

Put a kettle of water on to boil.
Prepare roughly 1 kg Baby Potatoes by using a small sharp knife to cut off any black or unpleasant looking bits of the potato.
Cut any especially large potatoes in half and place all the potatoes into the saucepan.
Prepare around 15g Fresh Mint by removing around 6-7 large leaves with no blemishes and setting them aside.
Discard any other leaves that don't look their best then cut the mint into large chunks.
Add the chunky pieces of mint to the potatoes and cover with boiling water from the kettle. Add 2 tsp Fine Salt and give it a quick stir.
Bring the potatoes to a boil over a high heat then reduce the heat so the water is just simmering.
Cook for around 15 minutes or until the potatoes feel fully tender when poked with a small sharp knife.
Drain the potatoes and discard the stalks of mint and any easy to remove large leaves. Allow the potatoes to steam dry with the lid off. Put the pan back over a very low heat for a minute if needed.
Finely slice the mint leaves that you previously set aside.
Add the fresh mint to the dried potatoes along with 2 tbsp Salted Butter and ½ tsp Sea Salt Flakes.
Toss the potatoes well until the butter has melted and are fully coating the potatoes and serve.

Nutrition (Approx)