- 4
- 15 mins
- 40 mins
Ingredients
- 3 lb (1.5 kg) small new potatoes, about 8 cups
- 1/2 to 3/4 cup (125 to 175 ml) chopped fresh mint
- 1 minced garlic clove (optional)
- 3 tbsp (45 ml) olive oil
- 1/2 tsp (2 ml) salt
- 1/2 to 3/4 cup (125 to 175 ml) freshly grated Parmesan cheese
Preparation
Step 1
There is no need to peel thin-skinned potatoes. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat, partially cover and boil gently until tender when pierced with a fork, from 12 to 20 minutes.
Meanwhile, remove mint leaves from stems. (Be sure to save a few sprigs of mint, however, to use as a garnish for each serving.) Discard stems and chop or shred leaves. Mint turns brown very quickly after being cut, so wait until potatoes are almost done before chopping. You will need 1/2 cup (125 ml) chopped mint.
When potatoes are tender, drain well and place in a large bowl. If using garlic, stir with oil. Drizzle over potatoes and sprinkle with salt. Gently toss until coated. Then sprinkle with 1/2 cup (125 ml) each of mint and Parmesan Toss again Taste and add ore mint or Parmesan, if you wish. Serve right away.
Make ahead: Boil potatoes until barely tender, drain and cool. Cover and refrigerate for up to 2 days. Then heat olive oil and minced garlic, if using, in a large frying pan set over low to medium heat. Add cold potatoes and stir often until hot, about 5 minutes. Sprinkle with salt, mint and Parmesan. Toss until coated.