Papas al Mojo de Ajo (Garlic Roasted Potatoes)

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            FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for sending us these words
of wisdom:

Never argue at the dinner table, for the one who is not hungry gets
the best of the argument.

- Richard Whately (1787-1863)

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            TODAY'S RECIPE
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We usually think of rice and beans as the archetypical Mexican side
dishes, but that just demonstrates how little we know about the varied
cuisine of this giant country. This recipe is quick and easy, and is
so good that it may become a standard in your repertoire.

Papas al Mojo de Ajo (Garlic Roasted Potatoes)

6 - 8 cloves garlic
1 cup (250 ml) olive oil
Salt and freshly ground pepper to taste
1 1/2 - 2 lbs (675 - 900 g) small new potatoes

Combine the garlic, oil, salt, and pepper in a mortar and pestle or
electric blender or food processor and process until a thin paste is
formed. Toss the potatoes in the garlic mixture and place on a baking
sheet. Bake in a preheated 250F (120C) oven, basting occasionally
with the remaining garlic mixture, until the potatoes are cooked
through, 30 to 45 minutes. Serves 4 to 6.
Received on Wed Mar 10 13:00:30 2004