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Name: New Potatoes with Ginger and Mint
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 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; 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

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INGREDIENTS

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
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

INSTRUCTIONS

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.

NOTES

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New Potatoes with Ginger and Mint

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
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.

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Nutrition

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Serving Size: 1 recipe (444g)
Recipe Makes: 1

Calories: 52
Calories from Fat: 9 (17%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 190.6mg		7 %
Potassium 431.9mg		11 %
Total Carbohydrate 10g		3 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 4.6g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 52

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