Top | Seasonal Spice

Mint and Ginger Spiced Potatoes

(post, Rinku Bhattacharya)

primary-image, l

If like me you live in the New York area, I would be very surprised if you are not completely surprised and bemused by the weather. I mean after what appeared to be the promise of spring, we ended up with 3-4 days of snowy slushy weather. The flowers have however begun to make their appearance and even between the two days that I write this post, the weather has changes and the sun is sparking through.
In the spirit of comforting foods cure all ills, I made some very gingery potatoes, and enveloped them in a soft fragrant mint and cilantro sauce. I am also trying to get ready to plant my herbs for the new season however the beauty of mint is that it tends to survive winter indoors. I made this with the last of the fresh leaves in the planter putting them to a very delicious and well seasoned use. I did this in class, leaving a group of happy students.

Prep Time: 15 minutes
Cook Time: 35 minutes
Serves 4


4 russet or Idaho potatoes, peeled and cubed
4 cups of water
1 large 2-inch piece fresh ginger, peeled
1 cup fresh mint leaves
2 limes
½ cup fresh cilantro 
2-3 green Thai chilies
2 teaspoon salt
2 tablespoons olive oil
1 teaspoon cumin seeds
½ teaspoon turmeric

Method of Preparation

1.	Peel the potatoes and cut them on medium sized cubes.
2.	Heat the water and bring it to a boil and add the peeled cubed potatoes and cook for about 7-8 minutes, until the potatoes are partially cooked but not yet very soft. Drain the potatoes in a colander.
3.	Place the ginger in a blended and blend to a paste.
4.	Remove and set aside.
5.	Add the mint, juice of two limes, cilantro the Thai Chilies and half the salt blend to a smooth paste.
6.	Heat the oil and add the cumin seeds and then add the ginger paste and cook for about 1 minute.
7.	Add the potatoes and the turmeric and the remaining salt and cook medium low heat for about 5 minutes, until the spices are fragrant cling to the potatoes.
8.	Gently add in the mint paste and cover and cook for another five minutes, the potatoes should be soft and be covered lightly with the mint sauce.
9.	Serve hot or at room temperature.