New This Month

New Potatoes with Ginger and Mint


Indian-inspired flavors add an unexpected twist to new potatoes.

  • Prep:
  • Total Time:
  • Servings: 4
New Potatoes with Ginger and Mint

Photography: John Kernick

Source: Martha Stewart Living, July 2007


  • 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


  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. 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. 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.

Reviews Add a comment

  • Even-O
    18 JUL, 2015
    This recipe (like many I've found on is very interesting but with significant flaws. THREE cups of water!? This is ridiculous for the amount of vegetable. I realized as I was pouring so I saved myself some grief, but not enough that I didn't have to pour out a bunch of flavor in my attempt to salvage the potatoes. I also added tomatoes because otherwise the potatoes were too bitter. Ours also turned out too spicy, but perhaps I had a uniquely hot batch of cayenne?
  • wendyjane005
    20 AUG, 2008
    This was a fabulous recipe...added great flavour to the otherwise dull potato! All our guests loved it.