Potatoes Fontecchio

We associate several important memories with this recipe.

Our first exposure: Some very special friends (and neighbors), who had escorted the Silver Palate authors around DC, prepared this dish for a lunch on their back deck.

The special requests: For five years Phil worked on a project where his co-workers regularly responded to the announcement of a group covered-dish lunch with a request that he bring the mint potatoes.

The special occasion: When Phil (the Young Scientist) and Mary Margaret asked us to cater their rehearsal dinner, Potatoes Fontecchio is where the menu began.

We suggest that you make the potatoes in the largest quantity you can manage: the leftovers, briefly warmed to liquefy the oil, are terrific.

Cutting the potatoes before roasting them causes the exposed innards to turn slightly crispy, a touch we enjoy. Cutting them after the roasting should not be thought of as optional. This step is important to the potato's absorption of the oil.

1. Preheat oven to 350^o.
   
   
2. Scrub potatoes. Cut them in half, and place them in a shallow, lightly oiled roasting pan. Roast for 2 hours.
   
   
3. As soon as the potatoes go into the oven, mix the garlic, oil, mint, salt, and pepper in a large bowl.
   
   
4. Cut each potato in half (or quarters, depending upon size of potato), and while still hot, toss them with the dressing.
   
   
5. Let stand for 30 minutes before serving.

6 servings   

Source: The Silver Palate Good Times Cookbook