Potatoes with Chilies, Mint, Radish and Romaine
serves 4
Ingredients
- 1 lb new potatoes, halved
- 2 ea Serrano chilies: one halved; one seeded, thin slice
- 3 ea mint sprigs, leaves chopped, stems reserved
- 12 lg radishes, quartered lengthwise
- 2 sm Romaine hearts, leaves halved
- 1/2 C chicken broth
Instructions
- Boil the potatoes, the halved chili, and the mint stems in salted water until the potatoes are tender, then drain. Discard the chili and the mint stem.
- Sauté the radishes in oil until tender, season, then add the Romaine, the sliced chili, and the broth and cook until the lettuce is just wilted.
- Add the potatoes and the chopped mint, then season to taste.
- Plate and serve.
Source: Food and Wine, Dec 2012