Potatoes Fontecchio

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READY IN: 2hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 5 12
    lbs red potatoes (I've used regular sized red potatoes and just cut twice later in recipe)
  • 8
    garlic cloves, minced
  • 1 12
    cups olive oil, best quality (I use about half this)
  • 14
    cup mint, stems removed & leaves finely chopped
  • 2
    tablespoons kosher salt
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Scrub potatoes and prick each one about 6 times with a fork.
  • Place in a shallow roasting pan (that has been sprayed with cooking oil) and roast for 2 hours. (I also spray the top of the potatoes - have used spray olive oil too).
  • When you remove from the oven, cut each potato in half (or in quarters if using the regular size potatoes) and put into a large mixing bowl.
  • Toss the potatoes with the garlic, oil (I just pour this on - enough so it looks right -- ), mint, salt and pepper to taste. Let stand for 30 minutes before serving.
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