Best Potatoes Fontecchio Recipes

Potatoes Fontecchio image

Provided by MA HIKER

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 6

5 1/2 lbs red potatoes (I've used regular sized red potatoes and just cut twice later in recipe)
8 garlic cloves, minced
1 1/2 cups olive oil, best quality (I use about half this)
1/4 cup mint, stems removed & leaves finely chopped
2 tablespoons kosher salt
fresh ground pepper

Steps:

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.

Nutrition Facts : Calories 588.5, Fat 41, SaturatedFat 5.7, Sodium 1765, Carbohydrate 50.9, Fiber 5.6, Sugar 3.1, Protein 6.2

POTATOES FONTECCHIO image

Categories Potato

Yield 8 Servings

Number Of Ingredients 6

5-1/2 pounds red new potatoes
2 or 3 gloves garlic, finely minced
1-1/2 cups extra virgin olive oil
1 large bunch fresh mint, finely chopped
2 T course salt
Freshly ground black pepper, to taste

Steps:

Directions: Preheat oven to 350º. Scrub potatoes and prick with fork. Place in shallow roasting pan and roast for 2 hours. Cut each potato in half. Toss the potatoes with the garlic, oil, mint, salt, and pepper in a large bowl. Let stand for 30 minutes before serving.