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Preheat oven to 350 o. Scrub potatoes. Cut them in half, and place them in a shallow, lightly oiled roasting pan. Roast for 2 hours. As soon as the potatoes go into the oven, mix the garlic, oil, mint, salt, and pepper in a large bowl. Cut each potato in half (or quarters, depending upon size of potato), and while still hot, toss them with the.
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Potatoes Fontecchio Avocado with Rasberry Vinaigrette Strawberry Hazelnut Torte White Zinfandel. Potatoes aren't often the stars of a meal, and they are difficult to ruin, but when you add fresh mint from the garden and more garlic you thought possible to consume, they are unforgettable. Enjoy!
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Lemon Yellow Squash Soup. 6 medium yellow summer squash, seeded and cubed (about 6 cups) 1. In a large saucepan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Add squash; saute 5 minutes. Stir in the broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender.
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1 lg. bunch fresh mint, stems removed, leaves finely chopped. 2 tbsp. coarse salt. Freshly ground pepper to taste. Preheat oven to 350 degrees. Scrub potatoes and prick. Place potatoes in shallow roasting pan and roast for 2 hours. Cut each potato in half. Toss potatoes with garlic, oil, mint, salt and pepper. Let stand 30 minutes.
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Place on baking tins and roast for 1-¾ hours at 350. While still warm slice each potato in half and layer in bowl with each potato layer receiving a healthy drizzle of olive oil, salt, pepper, sprinkle of garlic and fresh mint. Serve at room temperature.
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Potatoes Fontecchio This recipe, from the Silver Palate Good Times cookbook is one of my all time favorites. You may remember it from our last BBQ! 5 1/2 pounds red new potatoes.. Scrub the potatoes and prick each one about 6 times with a fork (this may take longer than you think!). Place in a shallow roasting pan and roast for 2 hours.
Potatoes Fontecchio is a delicious side dish of roasted potatoes with
Get full Potatoes Fontecchio Recipe ingredients, how-to directions, calories and nutrition review. Rate this Potatoes Fontecchio recipe with 5 1/2 lbs red potatoes (i've used regular sized red potatoes and just cut twice later in recipe), 8 garlic cloves, minced, 1 1/2 cups olive oil, best quality (i use about half this), 1/4 cup mint, stems removed & leaves finely chopped, 2 tbsp kosher salt.
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Try my version of the classic Silver Palate Good Times cookbook recipe for Potatoes Fontecchio. Basically, it's potatoes, garlic, and lots of fresh mint. So.
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Place on baking tins and roast for 1-¾ hours at 350. While still warm slice each potato in half and layer in bowl with each potato layer receiving a healthy drizzle of olive oil, salt, pepper, sprinkle of garlic and fresh mint. Serve at room temperature.
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Potatoes Fontecchio is a delicious side dish of roasted potatoes with garlic and mint. It's the perfect side dish to serve for any special meal!.
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Potatoes Fontecchio. Serves 8. Ingredients. 5-1/2 lbs red new potatoes; 8 cloves garlic; 1-1/2 C best-quality olive oil; 1 large or 2 small bunches fresh mint, stems removely, leaves finely chopped
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Potatoes Fontecchio is a perfect example of mint used unexpectedly in a savory recipe: New red potatoes are oven roasted until fork-tender then tossed in extra virgin olive oil along with chopped fresh mint, finely minced garlic, salt and pepper. So simple to make - and the flavors are fantastic and unique!.
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Instructions. In a large skillet or sauté pan over medium high heat, add oil and once hot add green beans. Cook stirring occasionally until about half cooked and starting to brown, about 8-10 minutes. Move beans to the outside edge of the pan and add the onion and garlic and cook two minutes.
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1. Preheat oven to 350 degrees. 2. Scrub the 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 potatoes with the garlic, oil, mint, salt and pepper to taste in a large bowl. Let stand for 30 minutes before serving.
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Potatoes Fontecchio from The Silver Palate Good Times Cookbook (page 168) by Julee Rosso and Sheila Lukins and Sarah Leah Chase. Shopping List; Ingredients; Notes (0) Reviews (0)
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First.stay tuned 'cause there's some blog candy coming your way this weekend.can you say rubber, flowers, ribbons, dies, oh my!! Potat.
