In case we need reminding, here's further proof that a picture is worth a thousand words. Is your mouth watering yet?
Another winner from Silver Palate's Goodtimes Cookbook, they call these beauties "Potatoes Fontecchio" but I'm here to tell it like I sees it. They're simply roasted potatoes slathered with good stuff and they are "divoon"!
I've made them for years, but then kind of forgot until yesterday; however, I'm not sure Big Guy will ever let me forget them again. A perfect accompaniment to roast chicken or as in our case, lovely little grilled lamb loin chops, you simply take gorgeous firm little red potatoes fresh from the garden, scrub them clean, then prick and roast 'em for a couple of hours. Fair warning though. If by chance you should forget to prick the little beauties, they'll explode in your oven ...honest, so for heaven's sake don't miss the step. I won't tell you how I know this but you can imagine, right?
When the potatoes leave the oven, cut those sweet little pillows of fluff in half, then coat with olive oil, lots of minced garlic and fresh mint as well as coarse salt and freshly ground black pepper. Let rest for a half hour so they can absorb all that yummy goodness, and stand guard over them with a wooden spoon to warn off any snitchers, then pile 'em on your plate and dig in. You'll think you've died and gone to heaven. Oh, you might want to double the recipe while you're at it - I sure wish I had.
Roasted Potatoes with Garlic and Mint from JBug’s Kitchen Antics adapted from The Silver Palate Goodtimes Cookbook
1 pound small red new potatoes
2 to 3 cloves garlic, finely minced
1/3 cup extra virgin olive oil
Handful fresh mint leaves only – finely chopped
1 teaspoon coarse sea salt
Fresh ground black pepper to taste
Preheat oven to 350. Scrub potatoes and prick each one several times with the tip of a sharp knife. Place in a shallow roasting pan and roast for 2 hours. Remove from oven and cut each potato in half. Toss with garlic, oil, mint, salt and pepper. Let stand for 30 minutes to absorb the flavors before serving. Serves 3 or 4.
A year ago - Fresh Corn and Avocado Salad
Two year's ago - Pasta with Cajun Shrimp and Andouille Alfredo Sauce