New Potatoes with Ginger and Mint

Martha Stewart Living, 2007

Makes 4 servings

    1/4 cup + 2tbsp sesame oil                                     
    2 pounds new potatoes scrub, halve                             
    3 tablespoons grate, peel ginger                               
    Salt and pepper                                                
    3 cups water                                                   
    1/2 teaspoon cayenne pepper                                    
    1/4 teaspoon ground cumin                                      
    1/4 teaspoon tumeric                                           
    3/4 cup fresh mint leaves coarse chop                          
    Zest and juice of 1 lime                                       

PREP: 10 min/TOTAL: 35 min

Heat 1/4 cup oil in a large saute pan over medium-high heat. Add potatoes and 2 tablespoons ginger. Cook until potatoes are browned, 7 to 10 minutes. Season with salt and pepper.

Remove from heat, and carefully add water (it will spatter). Stir in 1/4 teaspoon salt, the cayenne, cumin, and turmeric. Return to medium-high heat, and cook until potatoes are tender and water has evaporated. (If not yet tender, add more water, 1/4 cup at a time, and continue to cook.)

Stir in remaining oil and ginger, along with the mint, lime zest, salt, and pepper. Cook until mixture thickens and coats potatoes, 2 to 3 minutes. Stir in lime juice.

MY NOTE: Wow, so tasty. I added a lot more water than called for.

MXF