Title: Bay-scented roasted potatoes
 Categories: None
      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
           Salt
 
  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