Potatoes Fontecchio - cooking recipe

Ingredients

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 tablespoons kosher salt
fresh ground pepper

Preparation

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 regular size potatoes) and put into a large mixing bowl.
Toss the potatoes with the garlic, oil (I just pour this on - enough so it looks right -- ), mint, salt and pepper to taste. Let stand for 30 minutes before serving.