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A Weekday Menu Recipe

Minted Potatoes     Veg  HT  CD  ACC  25mins


Serves 4-6    Hot  Cold  Vegetarian  Vegetables  Herbs  Accompaniment  Gluten Wheat Free  Eggless

450g/1lb New Potatoes
2 tbsp Plain Yoghurt
2 teasp Freshly Chopped Mint Leaves

Salt and Black Pepper

2 teasp Olive Oil


1. Bring a large saucepan of water to the boil, season with salt then add the potatoes and cook for about 15 minutes until just tender.


2. Meanwhile, in a small bowl, mix together the yoghurt and mint and season with salt and black pepper. Set aside.

3. Once cooked, drain the potatoes well then cut into 12mm/1/2-inch slices widthways . Place in a large mixing bowl and toss them in the olive oil.

4. Add the yoghurt mixture to the potatoes and mix well. Serve immediately or allow to cool and refrigerate until ready to serve cold.


More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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