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| + | Minty Garlic Potatoes | ||
| + | from: Parade Magazine 2-28-1988 | ||
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| + | # 8 to 12 red-skinned new potatoes, washed | ||
| + | # 1/4 cup olive oil | ||
| + | # Coarse salt to taste | ||
| + | # Black pepper to taste | ||
| + | # 4 cloves of garlic, peeled and finely chopped | ||
| + | # (2 tablespoons coarsely chopped mint leaves or Italian parsley) | ||
| + | |||
| + | 1. Preheat oven to 350 F. | ||
| + | |||
| + | 2. Prick potatoes with fork, and bake on a cookie sheet for 1 to 1.5 hours. | ||
| + | |||
| + | 3. Remove potatoes from oven, cut in quarters and place in bowl. While hot, toss with oil, salt pepper and garlic. | ||
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| + | 4. Toss in chopped herbs. Serve warm or at room temperature. | ||