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Minty Roasted Potatoes

Minty Roasted Potatoes created by Chef floWer

Be sure to hide these before you serve them, or somebody will take some! You may use parsley instead of mint, if you like. Adapted from The New Basics Cookbook.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 350*F.
  • Prick the potatoes with a fork and place them on a baking sheet. Bake for 1 1/2 hours.
  • Cut the potatoes into quarters and arrange them in a serving bowl. While they are hot, toss them with the oil, coarse salt, pepper, and garlic.
  • Gently toss in the mint, or parsley(or both, if you want!). Serve hot or at room temperature. Enjoy!
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RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
@Sharon123
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"Be sure to hide these before you serve them, or somebody will take some! You may use parsley instead of mint, if you like. Adapted from The New Basics Cookbook."
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  1. Chef floWer
    Minty Roasted Potatoes Created by Chef floWer
    Reply
  2. Chef floWer
    These potatoes are really nice and very easy to make, perfect potatoes dish for when you have company and they don't take a lot of preparation time. I used both fresh mint from the garden and parsley. I tossed the potatoes with the dressing then arranged them in the serving dish. Thank you Sharon123
    Reply
  3. mariposa13
    Made for Zaar tag. I wanted to make these with the mint, but the fresh mint leaves were way to expensive so I bought the parsely instead. I used a garlic & parsely flavored grapeseed oil instead of the olive oil. These turned out really good and are easy to make! Thanks!
    Reply
  4. mariposa13
    Made for Zaar tag. I wanted to make these with the mint, but the fresh mint leaves were way to expensive so I bought the parsely instead. I used a garlic & parsely flavored grapeseed oil instead of the olive oil. These turned out really good and are easy to make! Thanks!
    Reply
  5. Sharon123
    Be sure to hide these before you serve them, or somebody will take some! You may use parsley instead of mint, if you like. Adapted from The New Basics Cookbook.
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