Minty Roasted Potatoes

We had these at a friend's house years ago, and remembered them so fondly that we decided to have them be a part of our Easter Celebration.  (Can I say how much I love the Internet?  I googled the author's name (I remembered that since we have one of her books) and potatoes with mint, and found this recipe!).  It comes from Sheila Lukins' New Basics Cookbook.  We have one of her others, All Around the World, which is also fabulous

With the mint these take on a Spring quality, and we'll serve them without the heavy gravy which is so Thanksgiving!  I hope you'll like these as much as we do!

Ingredients
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

Preperation
1. Preheat oven to 350°F.
2. 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.
3. Toss potatoes with remaining ingredients in a large bowl. Let rest for 15 minutes before serving.