Minty Roasted Potatoes

Name: Minty Roasted Potatoes
Yield: 4 portions
Ingredients: Coarse (kosher) salt, to taste; Coarse (kosher) salt, to taste; 8 red new potatoes scrubbed and patted dry; ¼ cup olive oil; 4 cloves garlic, finely chopped; Freshly ground black pepper, to taste; 2 tablespoons coarsely chopped fresh mint leaves or Italian (flat-leaf) parsley; 2 tablespoons coarsely chopped fresh mint leaves or Italian (flat-leaf) parsley; 2 tablespoons coarsely chopped fresh mint leaves or Italian (flat-leaf) parsley

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Our very favorite potatoes are roasted and then tossed with lots of garlic and fresh mint. Be sure to hide them before you serve them, or you’ll have less than expected!

Ingredients

8 red new potatoes scrubbed and patted dry
¼ cup olive oil
Coarse (kosher

Side dish
Gluten-free
Vegan

Method

Preheat the oven to 350°F.
Prick the potatoes with the tines of a fork and arrange them on a baking sheet. Bake for 1½ hours