Skip to main content
Epicurious
Parade

Minty Roasted Potato

By Sheila Lukins

4.4

(4)

Roast the potatoes until the skins are crispy

Ingredients

5 pounds red-skinned new potatoes
1 tablespoon finely minced garlic
3/4 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh mint leaves (from about 1 large bunch)
2 teaspoons coarse salt
Freshly ground black pepper, to taste

Preparation

  1. Step 1

    1. Preheat oven to 350°F.

    Step 2

    2. Scrub the potatoes and prick each 3 or 4 times with a fork. Place in a single layer on a shallow roasting pan and bake for 2 hours. Cut each potato in half.

    Step 3

    3. Toss potatoes with remaining ingredients in a large bowl. Let rest for 30 minutes before serving.

TagsRed Skin PotatoPotatoRoot VegetableVegetableMintHerbs & SpicesSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasyRoastParade
Read More
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.