Minted New Potatoes are the perfect side dish to usher in Spring!
This is one of those “non-recipe” recipes that was a staple at the catering company where I worked in London. It was one of the most popular accompaniments on our wedding menu. Paired with Corned Beef, Lamb or Salmon, it seemed as though every weekend these minted new potatoes were on the menu. As common this dish was in England, I almost never run across it here in the states. While roasted and grilled vegetables are popular right now, these Minted New Potatoes are gently boiled on the stove-top until fork-tender, then tossed with butter and mint. I search out the produce bin for the smallest potatoes I can find, or purchase a bag of pre-sorted baby potatoes. Fresh mint is a must, so if you don’t have any growing in your garden, purchase fresh. Use the best butter you can afford as well.
I hope you enjoy these minted new potatoes as much as we do!
- 2 pounds baby new potatoes scrubbed clean
- 4 Tablespoons unsalted butter
- 2 Tablespoons chopped fresh mint chop first, then measure
- 2 teaspoons kosher salt
- 1 teaspoon white pepper
Place new potatoes in a large sauce pan with cold water and cover by 1 inch.
Bring to a boil, then reduce heat and gently simmer covered, for approximately 15 minutes, or until a knife inserted in the largest potato comes is easily pierced and slightly tender. Test a few potatoes if they are very different in size. Don't over-cook. (Time will vary depending on the size of the potatoes)
Remove from heat, drain water, then re-cover the pot and let the potatoes "dry out" a bit, covered for about 5 minutes.
Toss with butter until it's completely melted. Toss with fresh mint. Season with salt and pepper.