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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)
Potatoes Free Stock Photo Public Domain Pictures
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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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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!
Potatoes Fontecchio is a delicious side dish of roasted potatoes with
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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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Preheat oven to 350 degrees F. Scrub potatoes and prick each one about 6 times with a fork. Place in a shallow roasting pan (that has been sprayed with cooking oil) and roast for 2 hours. (I also spray the top of the potatoes - have used spray olive oil too). When you remove from the oven, cut each potato in half (or in quarters if using the.
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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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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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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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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.
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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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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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Preheat oven to 400 degrees F. In a Dutch oven or heavy pot with lid, place the three whole potatoes, the garlic head halves, fresh thyme and sea salt. Pour in enough water to come half way up the sides of the potatoes. Bring to a boil, cover and place in the oven for one hour. Remove potatoes to cool and discard the liquid and solids from the.
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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.