- 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
- Preheat oven to 350°F.
- 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.
- Toss potatoes with remaining ingredients in a large bowl. Let rest for 30 minutes before serving.