East Indian Inspired Potatoes With Mint Recipes

Steps:

• Soak raisins in 1 cup very hot water for 10 minutes until plump. Drain and set aside.
• Cook the potatoes in a large pot of salted boiling water for 10-12 minutes or *just* until fork tender. Do not overcook.
• Drain potatoes and set aside.
• Heat olive oil or ghee over medium heat in large saute pan.
• Add the red onions, drained raisins, chili peppers, ginger, turmeric, garlic, cumin seeds and fennel seeds. Cook for 10 minutes, stirring occasionally.
• Stir in the potatoes and most of the spearmint (saving the remaining spearmint for garnish.) Stir to coat the potatoes.
• Toss with lemon juice; season with salt and pepper.
• Transfer to a serving bowl or platter and garnish with lemon wedges and fresh cilantro.

Steps:

• Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
• Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate. Squeeze lime juice from halves over top.

Steps:

• Bring the potatoes to the boil in enough lightly salted water to cover.
• Turn the heat to a very low simmer and cook until fork tender. This could take 30 minutes.
• Drain and add the butter, mint, garlic and salt and pepper to the pot. With the lid on, toss gently to cover the potatoes with the seasoned butter.
• Use parsley if you don't have or like mint, or use a mix of both if you wish.