My Dad is a good cook.
I mean in all honesty, most of the time he makes some seriously tasty stuff.
Yes he sometimes roams through all the cupboards, randomly selecting ingredients that propose to completely ruin whatever dish he is making, but I suppose you cannot deny that he is adventurous.
Who knew raisins go so well in a risotto? Cough, cough, wink, wink…
Anyway, the one thing that he really does make beautifully-and quite simply-is his minty potatoes.
Boiled new potatoes drizzled in olive oil and freshly cut mint from the garden.
It’s an easy dish and it has, well, a point.
There’s a purpose for each element rather than a curious mish-mash of textures, flavours and sometimes smells.
Fish, roast dinner or salad, these tasty tatties are made to brighten your Monday!
Just like Dad does 🙂
Dad’s minty pots
New potatoes-depending on how many are eating
A handful of fresh mint
1/3 cup of olive oil
Salt and course pepper-you need a good sprinkle of pepper
Boil your new potatoes until just soft.
Take the mint and chop it finely.
Mix it with the olive oil, salt and pepper and grind together in a pestle and mortar.
Pour over the potatoes and once the dish is empty after you’ve eaten, take a good chunk of bread and dip it in to the left over juices.