Hot Minted Potatoes

Sharp and hot and moreish. Very good to accompany a rich curry.

Serving 2-3

1 lb potatoes, whole if new, otherwise in thick wedges
1 red chilli, finely chopped
5 cloves garlic, crushed
2-3 tbls chopped fresh mint
1 inch fresh ginger, finely chopped
1-2 tbsl oil
 plenty of salt
2-3 tbls chopped fresh coriander
 Juice of 1 lime
2 shallots, finely chopped

Boil the potates, then drain and leave to cool.

In a wok, heat the oil and saute the ginger and shallot. After a minute or two, add the garlic and chilli. After a further few minutes add the herbs, salt and cooked potatoes. Allow the potatoes to heat back through, stirring lightly so they don't break or go mushy.

Squeeze on lime juice to serve.

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