Mint, one of my favorite herbs that’s used pretty often in the Indian kitchen, is also one that’s almost too easy to grow, even for a novice gardener. For one, it survives DC’s fairly harsh winter and bounces back each year to reward me with armfuls of fragrant, almost other-worldly and deep-green goodness. Its cooling properties are also invaluable in a summer kitchen. I love its soothing flavors so much, I could use mint in almost anything. Check to get new recipe updates by email.
So I decided to use it to dress up my lovely potatoes for a dish that turned out to be not only quick and easy but also quite a find. My Mint-Smothered Spuds are something I know I will be making again and again. I loved the boldness of the mint paired with the creamy crunch of the potatoes. For all of the few minutes they were around, I surely was in heaven.
More vegan potato recipes
Lemony Greek Potatoes Garlicky Roasted Asparagus and Potatoes Rosemary Roasted Potatoes Roasted Fingerling Potatoes Curry Roasted Cauliflower and Potatoes
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