Katie QuinnComment

Baby Minted potatoes with Lemon oil + Sea Salt

Katie QuinnComment
Baby Minted potatoes with Lemon oil + Sea Salt
WKA_XMAS-2012_Potatoes-1-of-1.jpg

Super simple and quick, versatile and very summery in their freshness yet work brilliantly in colder months too ~ Baby Minted Potatoes pair so well with many dishes; lamb and fish, in particular but they're just a great staple and ready to serve in seconds once the potatoes have boiled.

It's not 100% necessary you use organic butter* for these, but if you can get some it's worth it as these are so simple, it's a bonus if you can incorporate the best ingredients possible.

INGREDIENTS /

1 kg baby potatoes
Handful fresh mint leaves, very finely chopped
30g unsalted organic butter, melted*
Good pinch sea salt flakes, crushed
Freshly ground black pepper
Lemon infused olive oil

METHOD /

Fill a large pot 3/4 full with cold water, salt well, add the potatoes (skin on) and bring to the boil, reduce to a high simmer and cook until a knife goes through the center easily (about 25-30 mins but check as they cook after
20 mins).

Drain and add to a large mixing bowl along with the chopped mint, melted butter, a good drizzle of lemon oil, crushed sea salt and a good seasoning of freshly ground black pepper. Using a large spoon coat the potatoes very well in the mixture and turn out immediately into a large serving bowl. Serve straight away with an extra knob of butter and a few baby
mint leaves.