12 to 16 red new potatoes, scrubbed and patted dry
coarse (kosher) salt to taste
freshly ground black pepper to taste
6 cloves garlic, finely chopped
1/2 c. olive oil
4 tbsp. coarsely chopped fresh mint leaves or Italian (flat-leaf) parsley

Preheat oven to 350°F. Prick potatoes with the tines of a fork and arrange them on a baking sheet.

Bake for 1/2 hour. Cut potatoes into quarters. Put them in a serving bowl. While they are hot, toss them with the oil, coarse salt, pepper and garlic. Gently toss in the mint. Serve hot or at room temperature.