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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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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! Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees F.
2. Scrub potatoes and prick each one about 6 times with a fork.
3. 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).
4. 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.
5. 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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