Ditch the Mash: Mint-Roasted Potatoes Deliver Restaurant-Level Flavor with Almost No Effort

Skip the peeler: bake, crack, and drench potatoes in mint butter—done.

When I want something cozy and low-effort, I roast baby potatoes in their skins, split them open, and drown them in mint-garlic oil. It sounds a bit unexpected, tastes bright and herby, and the oven does most of the work. No pots, no peeling, just a baking sheet and a blender.

What you need

• Young potatoes (new potatoes), 800 g
• Garlic, 4 cloves
• Neutral vegetable oil, 4 tbsp
• Fresh mint, 1 bunch
• Salt and black pepper, to taste

How it comes together

Give the potatoes a thorough scrub with a brush and keep the skins on. Prick each one a few times with a fork, arrange them on a baking sheet, and roast at 170°C (about 340°F) for exactly 1 hour. The skins firm up, the centers go fluffy, and you get that perfect crackable texture.

While the potatoes do their thing, make the mint oil. Strip the mint leaves from the stems. Finely chop the stems and drop them into a blender with the garlic. Pour in the vegetable oil and blend until the mixture turns smooth and vividly green. Finely chop the mint leaves separately and hold them for the finish.

Pull the potatoes from the oven and, while they are piping hot, cut them into quarters. Give each wedge a light crack with the tip of a knife so the oil can seep in. Spoon the mint-garlic oil over the potatoes, season generously with salt and pepper, and toss gently to coat.

Let everything sit for 5 minutes so the flavors settle into the edges. Shower the top with the chopped mint leaves and serve immediately while the potatoes are still steamy.

The result: crisped skins, creamy middles, and a punchy green oil that makes the whole plate feel fresh and a little fancy, with almost no effort.