My Alma Mater Matters. Michael Pollan at Northrop

I was elated…no scratch that. I was excited…no scratch that. I was ecstatic…no scratch that one too. I was over the top jumping and squealing for joy when given the opportunity to attend a Center for Spirituality and Healing — Wellbeing Lecture Series event featuring one of my very favorite literary heroes Michael Pollan. He spoke at my alma mater The University of Minnesota Twin Cities Campus at Northrop. You may have heard of his books;  The Omnivore’s Dilemma, Cooked, The Botany of Desire, In Defense of Food (Also a Netflix documentary).

It was A-M-A-Z-I-N-G! Nosebleed section or not, it was an event to remember.  He has a new book release on May 15th titled; How to Change Your Mind – What the new science of psychedelics teaches us about consciousness, dying, addiction, depression and transcendence. Wow!  That was a mouthful.

Mr. Pollan has a site dedicated to recipes and one of them is a parsley potato recipe —

I was introduced to a recipe many many years ago that is similar to this, but using mint. Mr. Pollan’s lecture was all about healthy eating for the body and mind. I recently taught a class titled “Seafood Made Simple” and besides the healthy fish recipes for spring and summer I had a side dish of mint potatoes. I thought it was relevant to this post. A nice side note:  you can bring this to any event or summer BBQ and since there is no mayo it can stay fresh for a longer period of time.

Thank you for reading.

“Whatever it is you are searching for…I hope you can eat it.”

Garlic and Mint Potatoes
Yield: 8 servings
2 pounds small red potatoes, quartered

¼ cup + 2 tablespoons extra virgin olive oil

1 tablespoon + 1 teaspoons Kosher salt

½ teaspoon + 1 teaspoon freshly ground black pepper

Cooking spray

1/4 cup chopped fresh mint

3 garlic cloves, minced

Preheat oven to 450°
  1. In a sealable jar (i.e. small Mason), combine ¼ cup olive oil, 1 tablespoon salt, 1/2 teaspoon pepper, mint, and garlic, shake and set aside
  2. Combine potatoes, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl: toss well to coat
  3. Arrange potatoes in a single layer on a baking sheet coated with cooking spray
  4. Bake at 450° for 20 minutes or until potatoes are tender and golden; stirring after 10 minutes
  5. Remove potatoes from baking sheet and put into a large bowl, let cool
  6. Toss with mint mixture previously set aside
  7. Serve immediately
This recipe first appeared on Senorita Tijerina May 22, 2018



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