Bay-scented roasted potatoes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Boiling potatoes; peeled, washed, and dried |
| 15 | Bay leaves | |
| ¾ | cup | Chicken broth or canned low-sodium chicken broth |
| ½ | cup | Olive oil |
| Salt | ||
Directions
1. Starting at one end of potato and moving to the other end, make a crosswise slit every half inch. 2. Cut bay leaves lengthwise into thirds. Stick a piece of bay leaf into each slit. Place potatoes in an oiled baking dish.
3. Bring stock or broth to a boil and pour over potatoes. Drizzle with olive oil, then sprinkle with salt. Bake at 350 degrees until potatoes are tender and brown and cooking liquid has evaporated, about 40 minutes.
Serve, removing bay leaves prior to eating.
Cook's Illustrated, July/Aug. 1995.
Nationality: USA Course: side dish Season:any Method: roasted Start to Finish 1 hour Preparation 15 minutes Attention 45 minutes Finishing a minute or less
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook NOTES : Makes 8 serving.
Recipe by: Cook's Illustrated, July/Aug. 1995.
Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@...> on Mar 30, 1998