Potatoes with Fresh Mint |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 pounds medium-size white potatoes (such as white rose), unpeeled | 10 large fresh mint sprigs | 1/4 cup (1/2 stick) butter |
| 2 tablespoons finely chopped fresh mint, divided | ||
| 1 | Cook potatoes with mint spirgs in large pot of boiling salted water until just tender, about 15 minutes. Drain; cool 15 minutes. Peel potatoes; cut each into 4 wedges. |
| 2 | Melt butter with 1-1/2 tablespoons chopped mint in heavy large skillet over medium-high heat. Add potatoes; stir to coat. Saute until heated through and beginning to brown, about 5 minutes. Sprinkle potatoes with salt, pepper, and remaining 1/2 tablespoon chopped mint. |