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Garlic Peppermint Potatoes

Garlic Peppermint Potatoes


1 kg of firm boiling potatoes

6 to 8 cloves of garlic

8 to 10 tablespoons of olive oil

1 bunch of peppermint oil

1 bunch of flat-leaf parsley




2 teaspoons lemon juice


Garlic press



Put the potato, unpeeled, in a pot, add water and a little salt (approx. 1 heaped teaspoon). Let the potatoes cook until they are cooked.

Pluck the leaves from the stems of the peppermint and parsley. Then don't chop too finely. Crush the garlic cloves with the garlic press.

When the potatoes are cooked (test with a sharp knife and pierce the potatoes, if it's easy, they're done) the water in the pot can be drained. Halve or quarter the potatoes depending on their size.

Heat the olive oil in a large pan. First add the garlic, then the herbs. Season with salt, pepper, a pinch of sugar and lemon juice and simmer for about 1 to 2 minutes.

Place the potatoes on a plate and pour the herb-garlic oil over the potatoes. Then serve the garlic peppermint potatoes.

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