Potatoes Fontecchio

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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!”
2hrs 20mins

Ingredients Nutrition

  • 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


  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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