Po-ta-to or Po-Tah-to (Sallye)

Po-ta-to Or Po-tah-to (sallye)

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sallye bates


A different take on roasted potatoes. However you pronounce potato, try them, I think you'll like the slightly minty taste.


☆☆☆☆☆ 0 votes

15 Min
2 Hr


  • 5 lb
    new red potatoes
  • 5-8 clove
    garlic *
  • 1-1/2 c
    olive oil
  • 1 bunch
    fresh mint
  • 2 Tbsp
    coarse sea or kosher salt
  • 1 Tbsp
    freshly ground black pepper

How to Make Po-ta-to or Po-Tah-to (Sallye)


  1. Preheat oven to 350º F

    Scrub the potatoes well to remove all dirt

    Prick each potato several times with a fork or skewer

    Place potatoes in shallow baking pan in single layer and roast for 1-2 hours until tender but still firm when gently squeezed (Check after 1 hour, then every 15 minutes thereafter so you won't overcook them).
  2. While potatoes are roasting, do the following:

    Peel garlic cloves and place in food processor
    NOTE: Use more or less garlic to suit your tastes

    Cut stems off mint and discard; place mint leaves in food processor

    Pulse until mint and garlic are finely minced

    Set aside
  3. When potatoes are done, remove from oven and cut in half with sharp knife

    Place the cut potatoes in large bowl

    Add garlic and mint, olive oil, salt and pepper to potatoes and toss lightly, making sure all potatoes are covered
  4. Let stand for 30 minutes before serving.

Printable Recipe Card

About Po-ta-to or Po-Tah-to (Sallye)

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids Healthy

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