These go great with almost any protein dish from chicken to steaks. Mint gives the new potatoes a fresh and unique flavor.
10 SERVINGS
- 1¾ pounds small red-skinned potatoes halved
- 1¾ pounds small white-skinned potatoes, halved
- 6 tablespoons (¾ stick) butter
- 3 tablespoons olive oil
- 9 tablespoons chopped fresh mint
Cook all potatoes in large pot of boiling salted water until tender; about 15 minutes. Drain; cool. (Can be made 2 hours ahead. Let stand at room temperature.)
Melt 3 tablespoons butter with 1½ tablespoons oil in each of 2 heavy large skillet over medium-high heat. Add half of potatoes and 3½ tablespoons mint to each skillet; sauté until potatoes are heated through and brown in spots, stirring occasionally, about 15 minutes. Season with salt and pepper. Transfer to bowl.
Sprinkle with 2 tablespoons mint.
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