Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes New Potatoes with Ginger and Mint 3.8 (27) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 14, 2017 Print Share Share Tweet Pin Email Photo: John Kernick Prep Time: 10 mins Total Time: 35 mins Servings: 4 Indian-inspired flavors add an unexpected twist to new potatoes. Ingredients ¼ 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 ½ teaspoon cayenne pepper (or to taste) ¼ teaspoon ground cumin ¼ teaspoon turmeric ¾ cup fresh mint leaves, coarsely chopped Finely grated zest and juice of 1 lime Directions 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. 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.) 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. Print