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Potatoes Fontecchio
Potatoes Fontecchio is a delicious side dish of roasted potatoes with garlic and mint. It’s the perfect side dish to serve for Easter dinner or at any special meal!
Ingredients
5 pounds new red potatoes
1 1/2 cups good quality olive oil
8 large garlic cloves, very finely minced or pressed through a garlic press* (Our cloves were very large and I ended up with four tablespoons)
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 loosely packed cup of fresh mint, chopped fine
Instructions
- Preheat oven to 350 degrees F.
- Pierce whole potatoes with a fork and place into a roasting pan, cutting any extremely large potatoes in half, and roast for two hours or until tender.
- While potatoes are roasting, in a small bowl mix oil, garlic, salt, pepper and mint and set aside.
- After the potatoes are cooked, remove from oven and cut into approximately two-inch pieces and place in a large bowl. (Cut large potatoes into quarters and small potatoes in half to get them about two inches.)
- Stir the oil once more and pour over the potatoes and let sit at room temperature for 30 minutes.
- Pour out onto a serving bowl or platter and serve.
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Notes
*Use a garlic press to finely mince the garlic for best results. This will avoid a strong, ‘raw’ garlic taste in the finished dish.
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