I’m so excited to share this recipe with you! If you know me, you know I am always experimenting with ways to add herbs to our lives ~ whether it’s to our days with herbal medicines, to our meals with herb-infused recipes or in this case; a delightful conversation turns inspired recipe! On a recent visit with my neighbour, Brenda, this tasty dish:
Extra Special Potatoes with Lemon Balm ~ was created. Bren wanted me to check out her garden and had a plant that was happily, wildly expanding along her garden’s border. Yippee.. My favourite lemon balm (aka melissa officinalis) was rampantly growing (more on what I am making next with that find… soon!)
Brenda, who is a super cook, was tossing together (that’s what she calls it) a few things, and when she mentioned that she loves to add fresh mint to her boiled taters, we looked at each other and my eyes lit up and well.. Potatoes with Lemon Balm — is the result. I have made this extra special dish a few times in the last month and am making again today, as we just can’t get enough. If you are not growing lemon balm for all the incredible medicinal reasons then this needs to be the reason you do. It’s SO good and if you are not eating potatoes, I bet that this would be just as amazing with other veggies.. I will be experimenting!
How do you best like/love potatoes? I would bet that the delightful taste and fragrance of ‘melissa’ would be a terrific accent! I’ve roasted potatoes and tossed with fresh minced greens and I’ve also boiled new potatoes, as we did that first evening, and this dish is a winner! My family cannot decide which is better!
Extra Special Potatoes with Lemon Balm ~ 2 ways!
- Preheat oven to 350 degrees.
- Cut the potatoes in to bite-sized pieces.
- Spray olive oil or add a tsp of olive oil to a parchment paper lined cookie sheet
- Add the potatoes.
- Season with fresh ground black pepper and sea salt
- Bake for 50- 60 minutes. Check every 20 minutes and flip with spatula for even baking.
- Remove from oven and move potatoes to a large bowl.
- Allow to cool a little (maybe 3-5 minutes)
- Pick your lemon balm. Pull off the leaves and chop. Compost the stems.
- Add the chopped/minced lemon balm to the potatoes. Toss.
- Spoon or ladle onto your serving plate.
- ENJOY !!!!!
- Add the potatoes to a medium saucepan and cover with cold water by 2 inches.
- Bring to a boil and add about 1 teaspoon of sea salt.
- Reduce to a simmer and cook until the potatoes are fork tender (about 15-20 minutes)
- Drain the water from the pot.
- Add the butter to the pot and stir into the potatoes
- Add the chopped lemon balm leaves
- Season with sea salt and freshly ground black pepper
- Mix well
- After making this dish a few times, I've found that it's even better if the butter, herbs, and S & P are left to 'marry' a little before serving, it tastes, EVEN more scrumptious.
- With this in mind, allow to rest with lid on the pot for a few minutes before serving
Whichever way you make these, I hope that you taste what I do ~ fresh and lemony green + delightful!
I am excited to try these with some other root veggies. What do you think? What should be next?
Green blessings to all ~~ May the magic of Melissa follow you and enchant you. Carol.
Are you on Pinterest? Here’s my pin for these recipes! Pin and make this one soon!