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Epicurious
Parade

Minty Roasted Potato

By Sheila Lukins

4.4

(4)

Roast the potatoes until the skins are crispy

Ingredients

5 pounds red-skinned new potatoes
1 tablespoon finely minced garlic
3/4 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh mint leaves (from about 1 large bunch)
2 teaspoons coarse salt
Freshly ground black pepper, to taste

Preparation

  1. Step 1

    1. Preheat oven to 350°F.

    Step 2

    2. Scrub the potatoes and prick each 3 or 4 times with a fork. Place in a single layer on a shallow roasting pan and bake for 2 hours. Cut each potato in half.

    Step 3

    3. Toss potatoes with remaining ingredients in a large bowl. Let rest for 30 minutes before serving.

TagsRed Skin PotatoPotatoRoot VegetableVegetableMintHerbs & SpicesSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasyRoastParade
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