Potatoes marinated in fresh mint, garlic & red wine vinegar

19 May 2020
Potatoes marinated in fresh mint, garlic and red wine vinegar

This recipe was sent to us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.



This recipe was given to me by Carla Tomasi in Rome, known affectionately as the vegetable

Preparing potatoes in this way, allowing the infused vinegar to penetrate the potato flesh ahead of adding extra virgin olive oil and salt, means the whole potato is packed with flavour, not just the exterior.


Serves 2



400g potatoes, skin on and cut into 2inch pieces

3 tbsp red wine vinegar

1 garlic clove, finely grated

Leaves from 2 sprigs of fresh mint

1 tbsp roughly chopped fresh mint

3 tbsp extra virgin olive oil

Salt and black pepper



Cover the potatoes in cold water and bring to the boil, adding a generous pinch or two of salt to the water. Simmer until tender.

I tend to boil potatoes until they are almost ready, then drain them before transferring them back in the pot with the lid on to let the steam finish off the cooking. That way you’re certain not to overcook them.

Whilst the potatoes are cooking, add the garlic and whole mint leaves to a small saucepan. Over a low heat, bring the pan up to a gently bubble. Turn the heat off, cover with a lid and let the vinegar infuse with the mint and garlic until the potatoes are ready.

Once your potatoes are ready, pour over the flavoured vinegar and gently toss together to allow the vinegar to be absorbed into the potatoes. Once it has more or less all absorbed, pour over the olive oil and a generous pinch of salt and black pepper.

Finally sprinkle with some more fresh mint.

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