Recipe From a Friend

The art of good, clean, delicious cooking is just one of the many things that this friend of mine is skilled at. He and his wife are both fabulous human beings with a heart for people, travel and food: Organic, of-the-earth food. It was from them that I learned how communal cooking can actually be. Working with your hands while socializing creates something much more powerful than sustenance (even if the food does taste amazing).


While there’s several of their recipes that I could share, I chose this one because it’s quick and easy, featuring my old friend, the Yukon Gold Potato, and some delectable, fresh mint. Playing the supporting roles (but in no way lacking importance, here) are the extra virgin olive oil and sea salt. Yes to all of it. Now, let’s begin.




-1 Bag of Yukon Gold Baby Potatoes

-As much fresh mint as your heart desires (typically I just use enough to fill a large wooden spoon full, once chopped)

Sea Salt to taste

-Depending on preference, anywhere from 2 to 4 tablespoons of Extra Virgin Olive Oil 


To make:

Cut the potatoes to bite size pieces (generally I cut them in fours), then boil them in water for 10-15 min. While you wait, chop the mint into fine or (fairly fine; whatever you prefer) pieces and set aside.


Once the potatoes have boiled, drain the water, then add olive oil, chopped mint and sea salt.

Toss gently.

Serve immediately.






Processed with MOLDIV






2 Comments Add yours

  1. Cassandra says:

    I can’t wait to make these this weekend!!


    1. Emma Cowdell says:

      Let me know how they turn out! Colt and I love them. XOXO


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