I guess it’s a potato salad? It’s mostly a nicely seasoned and dressed potato side with a lot of flavour and style. We recommend serving it with a nice rich protein like a lamb or steak. If you’re not into the mint on potatoes concept, you could serve them on a bed of arugula! You could add feta for a hit of tangy protein, or white beans for a bit of earthy umami. Whatever the case, the Root Radical Red Potatoes are the star, here, and they deserve the bright lights and accolades.
THIS IS MY TIME! -Charles, a fan of the potato
*the recipe linked above has a steaming method and a slightly different set of measurements, but it’s where we got the idea, after we knew we wanted mint and potato together as one.
Mint, Caper and Green Onion Potato Salad
- 1 share’s worth of potatoes
- 1/4 C. olive oil
- 2-6 Tbsp lemon juice
- 1 Tbsp Dijon Mustard
- 6 green onions washed, trimmed and thinly sliced (keep the white and green separate)
- 1 tsp capers
- sea salt and black pepper to taste
- a small handful of fresh mint leaves cut into a chiffonade
Preheat the oven to 375
In a dish or pan with edges, place some parchment paper.
Peel potatoes where required, leaving skin where it is smooth. Cut into 1 1/2 inch around chunks or so.
Place on parchment and drizzle with olive oil, a fair chunk of lemon juice, and a bit of salt and pepper. Cut bits of butter in for added excess. Sprinkle the white parts and the thicker green parts over the potatoes and give all this a bit of a shuffle. It should be fair swimming in it at this point. You want there to be lots of moisture to evaporate in the oven as the potatoes cooked.
Place in the oven for 40-60 minutes or until crispy and shiny on the outside and soft for a fork to go through. This time will depend on your oven and the size of your potatoes so check every so often so you're on track.
Whisk together the olive oil, just a bit of lemon juice and mustard. Stir in the capers and the tops of the green onions. Season to taste with some salt and pepper. Set aside.
Remove the cooked potatoes from the oven, toss in a bowl while still warm, and add the dressing.
To cut the mint into a chiffonade, roll the leaves tightly into a roll and slice across the roll into thin slices, flutter apart with your finger tips and scatter over the salad. Gently toss together again. Serve immediately.