Ingredients
4 lbs medium sized white potatoes (such as white rose) unpeeled
10 large fresh mint sprigs
1/4 cup (1/2 stick) butter
2 TBL finely chopped fresh mint, divided
Preparation
Cook Potatoes with mint sprigs in large pot of boiling salted water until just tender, about 15 minutes. Drain, cool 15 minutes peel potatoes, cut each into 4 wedges (can be made 2 hrs ahead let stand at room temp)
Melt butter with 1 1/2 TBL chopped mint in havy large skillet over medium-high heat. Add potatoes, stir to coat. Saute until heated through and beginning to brown, about 5 minutes. Sprinkle potatoes with salt, pepper and remaining 1/2 TBL chopped mint
