I love the sheer simplicity of this dish as I much as I do the dish itself. Which, luckily, is one that the girls and Shri like a lot too. Noor, in particular loves it and her eyes light up when I say I’m going to make this for their lunch box for school!
This is another dish that I learnt to make from the young chef in the kitchen of our farm stay in Sikkim some months ago. In addition to the dish itself, I was so glad to learn the little trick he told me about adding the salt to the oil, instead sprinkling it over the potatoes. That surely makes a subtle but important difference to the taste.
Here’s how he made it –
Mint-y Potatoes (for 4-6)
5-6 medium sized potatoes
a handful of mint, washed, dried and chopped fine
2 tablespoons of oil
salt to taste
Pressure cook the potatoes or cook in boiling water. Allow to cool, then peel and cut them in to large chunks. Take care not to over do the cooking, as you want chunks that are firm to the touch rather than soft or crumbling.
Now warm the oil in a shallow frying pan large enough to hold the potatoes in a single layer, and add the salt to it. Let the salt turn color to a very light brown. Now add the potato chunks and the mint together, and saute together till the potatoes start to acquire a slightly crisped look and color. Take off the heat and serve while still warm, ideally.
These potatoes are great by themselves, or with paranthas. A light dish, and there’s so much flavor here from the mint that is not obscured by any spices. I might even serve this as a side dish with a big leafy green salad.