POTATOES FONTECCHIO

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Potatoes Fontecchio image

This is from my much loved Silver Palate cookbook. These are delicious with a strong garlic flavor. They are good both hot & cold. I've typed the recipe as written in the cookbook with notes by me in parentheses. I've made this so many times I've changed it a bit (original has too much oil for my taste). This always gets great raves when I serve it!

Provided by MA HIKER

Categories     Low Protein

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

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