2 medium potatoes (I used russet), cubed
canola oil, as needed
4 scallions, chopped
4-6 cloves garlic, minced
1" ginger, grated
1/2 lemon, juiced and zested
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 1/2 cups coleslaw mix (or sliced cabbage)
1 teaspoon red curry
4 sprigs mint, chopped
1. Liberally oil a pan and cook the potatoes on medium to medium-low heat until all (or most) sides are browned. This takes about 20 minutes.
2. Sauté the scallions and garlic in a pan. Use a microplane to grate in ginger. After about 5 minutes, add lemon juice, rice vinegar, and soy sauce.
3. Reduce on high until about 1/2 the liquid is gone. This should take about 3-5 minutes. Drain the extra oil from the potatoes.
4. Combine potatoes and sauce and add lemon zest, cabbage, and curry. Cook at medium heat until cabbage is cooked. Turn off the heat and add chopped mint, mix, and serve.
Source of recipe: I wrote this recipe: I hadn't cooked with mint in a long time and started looking up some flavor combinations to try to integrate it more into my cooking. I came up with this sweet and tangy lemon mint potato dish.