Every summer my mint grows profusely in my garden. I decided one year I would add mint to everything I created! When I served this dish everyone liked the combination of this fragrant herb with the potatoes, so I filed the recipe in my summer file. I hope it becomes one of your favorite go-to recipes. This dish can be taken outside to a BBQ or gathering and served at room temperature.
4 lbs. of red potatoes
1/2 cup olive oil and extra for garnish
1/4 lb. Feta cheese, crumbled
2 sprigs of fresh mint leaves, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Yields 6 servings as side dish
Place unpeeled red potatoes in a large pot. Fill with cold water and place on medium-high to boil. Boil for 35-40 minutes until fork-tender (not knife) and remove from pot and let cool slightly . Peel and slice into 1/4 inch pieces and place in large serving platter. While still warm, add olive oil, salt, and pepper. Just before serving, add feta cheese and mint on top, do not mix. Drizzle more olive oil to taste if needed.
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