New Potatoes With Mint
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Sides Delicate new potatoes boiled with fresh mint and tossed in butter, featuring an optional creamy variation with fresh peas.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | None | 4 Servings |
🔪 Key Equipment
- Saucepan
- Colander
- Pot
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As Needed | Small, Even-Sized New Potatoes | Skins tender |
| To Cover | Water | For boiling |
| To Taste | Salt | For seasoning |
| Good Deal | Fresh Mint Sprigs | None |
| To Taste | Butter | None |
| For Garnish | Chopped Parsley | None |
For Peas in Cream Sauce Variation (Optional)
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As Needed | New Peas | Fresh or frozen |
| As Needed | Cream Sauce | Basic Béchamel or similar |
Instructions
Step 1: Boil the Potatoes
- Choose small, even-sized new potatoes with tender skins.
- Place the potatoes in a pot and add boiling water to cover, seasoned with salt and a good deal of fresh mint sprigs.
- Cook for about 15 minutes, or until the potatoes are fork-tender.
Step 2: Finish and Serve
- Drain the potatoes using a colander. Optionally, set them over a saucepan with a little water to keep them warm and gently steam.
- Rub off the tender skins with your fingers if desired, or leave them on.
- Serve the potatoes hot, tossed with butter and garnished with chopped parsley.
Variation: New Peas with New Potatoes in Cream Sauce
- Prepare the new potatoes as described above by boiling with mint.
- Cook the new peas separately until tender.
- Prepare a simple cream sauce by melting butter, whisking in flour, gradually adding milk, and cooking until thickened.
- Combine the cooked new potatoes and peas with the cream sauce and serve hot.
💡 Make-Ahead & Storage: Potatoes can be boiled ahead of time and gently reheated in butter before serving.
Original Recipe Scan
