Roasted mint potatoes with cilantro dip

Roasted baby potatoes with a flavor of mint and yogurt, marinated for hours and then oven roasted. Its a straightforward recipe, requires little standing time but worth the wait. Served with cilantro dip (dhaniye ki chatni) and with a little lemon juice on top, these mint potatoes are a perfect starter for anyday. You can replace potatoes with yam or sweet potatoes if want to avoid potatoes.



For mint potatoes
▪ 1 cup mint leaves
▪ 8-10 baby potatoes
▪ 1 green chili small
▪ 2 teaspoon yogurt
▪ 1 teaspoon lemon juice
▪ 2 teaspoon seasame seeds
▪ Salt and pepper to taste

For Cilantro dip
▪ 1 cup cilantro
▪ 1 green chilli (use more if you like spicy food)
▪ 1 teaspoon grated ginger
▪ Salt to taste
▪ 1 teaspoon lemon juice

▪ Lemon juice and mint leaves for garnishing


▪ Semi boil potatoes with skin in an open pan for about 8-10 minutes
▪ Cut into halves and allow it to cool
▪ Coarsely grind mint leaves and green chilli
▪ In a bowl, take coarsely grinded mint leaves and green chiili, add yogurt, salt and pepper to taste, cooled potatoes and lemon juice. Mix well and let it marinate in fridge for atleast two hours.


▪ Preheat oven to 350F.
▪ Spray the baking sheet with some oil and sprinkle some salt on it.
▪ Sprinkle seasame seeds on the marinated potatoes and bake for about 20-25 minutes until golden brown.


For Cilantro dip

▪ In a food processor, grind cilantro leaves, green chillies, ginger with 2 tea spoon of water. Adjust water slowly to get a consistent paste.
▪ Add salt to taste and 1 teaspoon lemon juice.


Enjoy roasted mint potatoes with cilantro dip. Sprinkle some lemon juice and mint leaves on potatoes before serving.


Enjoy! ♡

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