First...stay tuned 'cause there's some blog candy coming your way this weekend...can you say rubber, flowers, ribbons, dies, oh my!!
Potatoes Fontecchio. Say that 3x real fast! I got this recipe from The Silver Palette Good Times Cookbook many years ago and it's been a hit with family and friends ever since. It's super easy and as the quote in the cookbook says...."Pure Heaven". They're served room temperature so they're great to take to a cookout or potluck.
POTATOES FONTECCHIO I cut this recipe in half when preparing for just DH and I...the leftovers are awesome cold, too.
5 1/2 lbs. small red new potatoes
8 cloves garlic, finely minced
1 1/2 c. first cold pressed olive oil
1 large or 2 small bunches fresh mint, stems removed, leaves finely chopped
2 T. kosher salt (do not use regular salt!)
Freshly ground black pepper
1. Preheat oven to 350 degrees.
2. Scrub potatoes and prick each one about 6 times with a fork. Place in a shallow roasting pan and roast for 2 hours. Cut each potato in half.
3. Toss the hot potatoes with the garlic, olive oil, mint, salt and pepper to taste in a large bowl. Let stand for at least 30 minutes and up to 2 hours before serving.