Simple, fresh, and full of herby goodness — these minted potatoes are the perfect side dish to just about everything. Tossed in a buttery mix of mint, parsley and chives, they’re as easy as they are delicious.
You will need
Serves 2
- 500g new potatoes (baby potatoes) or bigger waxy ones, roughly chopped into bite-sized chunks
- 1 1/2 tablespoons plant-based butter
- 1 bunch of mint, finely chopped
- 1/2 bunch parsley, finely chopped
- 1 bunch chives, sliced
- Salt and pepper
Recipe: Simon Toohey
Directions
-
Step 1
Place the potatoes unpeeled in a pot with salted water and bring to a boil. Cook until a knife slides in easily to the potato when skewered.
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Step 2
Drain the potatoes, retaining 40ml of the cooking water. Remove the potatoes from the pot.
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Step 3
Mix the retained cooking water (while it’s still hot) in the pot together with the butter, herbs, salt and pepper, stirring until everything is combined.
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Step 4
Add the potatoes back into the pot and coat well in the butter and herbs mixture before serving.
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Recipe: Simon Toohey
