New Minted Potatoes

With so much eye-catching color at the market right now, it’s easy to overlook onions and potatoes. Look for fresh onions—from shiny orbs to tiny pearls, the kind used for pickling. And keep your eyes peeled for the first little newly-dug potatoes, one of summer’s secret pleasures. (Peachtree Circle, Da Silva and several other farms will probably have some.)

Thin-skinned and creamy, new potatoes need little else than butter and fresh herbs such as parsley, chives, dill or mint. Nab these early-season potatoes while they last!

New Minted Potatoes 

  • 1 lb. new potatoes, skins on
  • A pinch of sea-salt
  • A sprig of fresh mint
  • 3 Tbs. or so soft butter
  • 1 Tbs. chopped chives
  • 2 Tbs. or so finely chopped mint leaves

Scrub potatoes under running water. Put in a pan with just enough salted water to cover. Bring to a boil, then lower heat and simmer until potatoes are tender but firm— as little as 15 minutes. About halfway through cooking, add a mint-sprig to the water. When potatoes are done, drain and discard mint sprig.

Transfer to a warmed serving plate or bowl and add butter, with a sprinkle of salt if butter is unsalted. Stir until potatoes are glossy with butter. Sprinkle with chives and mint to taste—some mints are mintier than others–and serve right away. Serves 4.

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