Minty Roasted Potatoes(Serves 6 To 8) - cooking recipe

Ingredients

12 to 16 red new potatoes, scrubbed and patted dry
coarse (kosher) salt to taste
freshly ground black pepper to taste
6 cloves garlic, finely chopped
1/2 c. olive oil
4 Tbsp. coarsely chopped fresh mint leaves or Italian (flat-leaf) parsley

Preparation

Preheat oven to 350\u00b0.
Prick potatoes with the tines of a fork and arrange them on a baking sheet.
Bake for 1/2 hour.
Cut potatoes into quarters.
Put them in a serving bowl.
While they are hot, toss them with the oil, coarse salt, pepper and garlic. Gently toss in the mint.
Serve hot or at room temperature.