Garlic Potatoes With Juniper Berries - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
2 tablespoons dried juniper berries, lightly crushed
8 large garlic cloves
1 1/2 lbs tiny new potatoes
For serving
1 lemon, juice of, small
coarse-grain sea salt and black pepper, to taste
finely chopped fresh oregano
triangles of toasted whole wheat bread (optional)

Preparation

Heat the oven to 350*F.
Pour the olive oil into a heavy shallow baking dish large enough to hold the potatoes in a single layer.
Sprinkle the juniper berries over the oil and place the dish in an oven for a few minutes to warm.
Trim off the stem ends of the garlic cloves and rub off any feathery outer skin.
Place the potatoes and garlic in the warm dish and roll them in the olive oil to lightly coat.
Bake 10 minutes and roll the potatoes and garlic in the olive oil once more.
Reduce the oven temperature to 300˚F and bake uncovered for 50 minutes or until the potatoes are just tender.
Roll the potatoes in the olive oil to coat once more and transfer to a warm platter.
Sprinkle with the lemon juice, salt and pepper, and oregano.
Serve hot or warm, with toast, if desired.