Minty Garlic Potatoes

This was a recipe I tried out on a whim ages ago. I did not think much of it then. That is, until my child requested for it again. Isn’t it is true that potatoes are so versatile and can work with any flavours, seasonings and is an all time favourite with kids?

I am particularly fond of this recipe since the flavours taste very fresh if you follow this method of preparation. Of course, I have just made it up the way my family likes it. You could tweak, add, change ingredients to suit your favourite flavours too. After all, what is a dish without improvisations? Useful for last minute lunch prep or when guests land up at mealtimes and you need to rustle up more food. I have used baby potatoes because I had them and because they look cute. Of course, normal potatoes boiled and cubed are fine too. Take it forward anyway you like. This could even be a salad with boiled potatoes, pomegranate, some diced tomatoes and use the pudina as a dressing. The results are sure going to be delicious.
What’s good about potatoes?

• It is popular belief that potatoes are full of starch and fat and offer little else. Potatoes have complex carbohydrates, which are a good source of carbs as opposed to refined flours and refined sugars.
• It may also be surprising to know potatoes are a good source of several minerals like Magnesium, Potassium, Zinc, Copper.
• Potatoes are also fair sources of Iron, Vitamin B complex and Vitamin C. Despite losses during cooking potatoes can deliver 2- 5 % of daily requirement of Vitamin B and C.
• Potatoes are fatty? No way – they are a zero cholesterol food! The total fat in 100 gm. of potatoes is only 0.1 g and that is Omega 3 and Omega 6 fatty acids.
• While the skin does not have any nutrients, it is the layer of potato just below the skin that has them. The best way to harness all these great vitamins and minerals is to cook/ boil them with skin on. This locks the nutrients in. When we peel potatoes after cooking, instead of before, we save a lot of the nutrients.
• A lot of vitamins and minerals ‘leach into’ the cooking water. So it is a good practise to cook/boil in just enough water (instead of excess water) to optimise the maximum value of any vegetable, especially so in this recipe.
• Adding a good bunch of fresh herbs like pudina (mint) and coriander to this recipe enhances it’s iron and fibre content.

I guess we need no more incentive to cook a lovely batch of minty potatoes. So here goes -
You need

1. Baby potatoes – 500 gms
2. Onion – 1 small, diced
3. Mint leaves (Pudina leaves) – packed, 1 cup
4. Coriander leaves – remove roots, clean, chop and measure 1/4 cup (optional)
5. Garlic – 1 medium clove
6. Juice of half a lemon
7. Any vegetable oil – 2 tsp
8. Saunf (fennel seeds) – 1/2 tsp
9. Jeera – !/2 tsp
10. Salt – 3/4 tsp
11. Sugar – a pinch

To Assemble

1. Immerse the baby potatoes in a water bath for half an hour if you have time. Else, leave in for 5 minutes and clean the skin well. You can boil the potatoes in enough water for 20 minutes or just pressure cook it till 1 whistle.
2. Leave the boiled potatoes on the chopping board to cool naturally. Peel when sufficiently cool to handle.
   (Why not dunk in cold water? – Because that lets more minerals and vitamins dissolve into the ‘cooling water’ too.)
3. Make a coarse paste of the following ingredients – half onion, pudina leaves, coriander leaves (if using), juice of half a lemon, sugar and the garlic clove. I used the ‘pulse’ button in my mixer to get the coarse texture.
4. To a pan set on high heat, add the oil, sizzle saunf and jeera. Tip in the other half diced onion, fry until pink.
5. Add the potatoes, salt and toss well. If you wish to get a nice ‘roasted feel’, let them simmer, scraping and tossing occasionally for 10 – 15 minutes.
6. When the potatoes are done, add the coarse ground paste as a final step, toss the pan well to let the paste coat all the potatoes. Switch off flame immediately.
7. Cover and let flavours rest for 10 minutes. Serve warm with steamed rice and sambar or with hot phulkas.

Notes

• Add the crushed garlic to the hot oil instead of adding it to pudina paste if you detest the flavour of raw garlic.
• Toss boiled potato with cherry tomatoes, (or regular tomato diced) and cucumber with the coarse ground pudina paste, chill and serve as salad.