Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 lb baby new potatoes, yellow-skinned
- 1 bunch fresh mint
- 1/4 cup extra virgin olive oil
- sea salt and pepper to taste
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Directions
Cut the potatoes in halves. Wrap the mint up in a bit of cheesecloth and tie with a fabric string. Bring a large pot of water to a boil and add the potatoes and mint sack. Boil for approximately 10 minutes, or until the potatoes are tender. Drain and remove the mint sack. Toss the potatoes in the olive oil, salt and pepper, and serve.
You can also just add the mint to the boiling water instead of putting it in the cheesecloth bag, but you'll want to pick it out of the cooked potatoes before serving.