Heidi's buttery mint potatoes. In a pot of boiling salted water, cook the cocktail potatoes until tender. Drain potatoes and place in a large bowl. Boiled potatoes get an infusion of butter and parsley to make this super easy side dish.
And when they join forces in the oven, the result is one super delicious side dish that we could eat pretty much every day. In the same saucepan, melt butter, stir in sugar and mint until well blended. Buttery Carrots and Brussel Sprouts. by Sydney Mike. You can have Heidi's buttery mint potatoes using 4 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Heidi's buttery mint potatoes
- Prepare 16 of or more cocktail/baby potatoes.
- It’s 3 of or more heaped tbs butter.
- You need 3 of or more tbs thick mint sauce.
- You need 1 pinch of sea salt.
These sweet potatoes require just three ingredients — sweet potatoes, butter, and salt — so what makes them so much more delicious than any other sweet potatoes is time and patience. Need a great spring side dish with lots of wonderful flavor? I have Buttery Mint Carrots and Snap Peas for you over at Real Housemoms today! I love mint and have it growing in one of gardens.
Heidi's buttery mint potatoes step by step
- In a pot of boiling salted water, cook the cocktail potatoes until tender.
- Drain potatoes and place in a large bowl. Add the salt, butter and thick mint sauce whilst the potatoes are still warm so the butter melts easily.
- Stir potatoes through the butter mixture and taste. Add more butter if you like a buttery taste or more mint sauce if you prefer more tang.
- Serve as a yummy side to steak, chicken, fish or Lamb. This can be eaten hot or cold.
I remember it as a child, my mother had a huge patch and every once in awhile I would go and have a. Slow Cooker Greek Potatoes – Buttery crisp-tender potatoes with olive oil, garlic, lemon and oregano. The potato salad is a classic, Matt Preston adds mint to this delightful version for a fresh twist on the traditional. In France, this potato recipe is traditionally served with roasts and can be made a day in advance to avoid the Christmas Peel the potatoes and slice as thinly as possible – a mandolin works well. Don't put the potato into water as this will wash away the starch and prevent.