mamagia

This is a great summer recipe!! Don't be scared off by the combination of potato & mint......it is absolutely delicious!

POTATOES FONTECCHIO

5 1/2 lbs. red new potatoes
8 cloves garlic, finely minced
1 1/2 c. best-quality olive oil
1 lg. or 2 sm. bunches fresh mint, stems removed and leaves finely chopped
2 tbsp. coarse (kosher) salt
Freshly ground black pepper to taste

1. Preheat oven to 350 degrees.
2. Scrub the potatoes and prick each one about 6 times with a fork. Place in a shallow roasting pan and roast for 2 hours. Cut each potato in half.

3. Toss the potatoes with the garlic, oil, mint, salt and pepper to taste in a large bowl. Let stand for 30 minutes before serving.