Bay-Scented Roasted Potatoes
Last updated 6/12/2012 1:07:37 AM. Recipe ID 33701. Report a problem with this recipe.
Title: Bay-scented roasted potatoes
Yield: 8 Servings
8 md Boiling potatoes; peeled,
-washed, and dried
15 Bay leaves
3/4 c Chicken broth or canned
-low-sodium chicken broth
1/2 c Olive oil
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
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.
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