New Potatoes with Ginger and Mint

Source
Martha Stewart Living, July 2007
New Potatoes with Ginger and Mint
  • prep 10 mins
  • total time 35 mins
  • servings 4

Ingredients

  • 1/4 cup plus 2 tablespoons sesame oil

  • 2 pounds new potatoes, scrubbed and halved

  • 3 tablespoons grated peeled fresh ginger

  • Coarse salt and freshly ground pepper, to taste

  • 3 cups water, plus more as needed

  • 1/2 teaspoon cayenne pepper (or to taste)

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon turmeric

  • 3/4 cup fresh mint leaves, coarsely chopped

  • Finely grated zest and juice of 1 lime

Directions

  1. Step 1

    Heat 1/4 cup oil in a large saute pan over medium-high heat. Add potatoes and 2 tablespoons ginger. Cook until potatoes are browned, 7 to 10 minutes. Season with salt and pepper.

  2. Step 2

    Remove from heat, and carefully add water (it will spatter). Stir in 1/4 teaspoon salt, the cayenne, cumin, and turmeric. Return to medium-high heat, and cook until potatoes are tender and water has evaporated. (If not yet tender, add more water, 1/4 cup at a time, and continue to cook.)

  3. Step 3

    Stir in remaining oil and ginger, along with the mint, lime zest, salt, and pepper. Cook until mixture thickens and coats potatoes, 2 to 3 minutes. Stir in lime juice.

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Reviews (2)

  • wendyjane005
    20 Aug, 2008

    This was a fabulous recipe...added great flavour to the otherwise dull potato! All our guests loved it.
  • CaseyAngelova
    6 Aug, 2008

    I would have to say this was one of the few misses that I encountered in my cooking with Martha, but I think some of the elements can still be saved. I think using the sauce as a marinade for pork would work great. Check out my blog for the recipe. http://caseyangelova.blogspot.com/
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