Potatoes Fontecchio

"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!"
 
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Ready In:
2hrs 20mins
Ingredients:
6
Serves:
8
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ingredients

  • 5 12 lbs red potatoes (I've used regular sized red potatoes and just cut twice later in recipe)
  • 8 garlic cloves, minced
  • 1 12 cups olive oil, best quality (I use about half this)
  • 14 cup mint, stems removed & leaves finely chopped
  • 2 tablespoons kosher salt
  • fresh ground pepper
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directions

  • 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.

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RECIPE SUBMITTED BY

I have been a member of recipezaar and food.com for years. This is definitely my go-to place for recipes and love that I can have all my individual cookbooks to sort and store recipes. ? I like to experiment when I cook and find that I rarely follow a recipe as it is written. I am also pretty health conscious and try to cook low-fat for regular everyday meals (you can't skimp on the rich stuff for holiday meals & treats!). I also avoid processed foods and use fresh wholesome ingredients whenever possible.
 
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