Bay-Scented Roasted Potatoes

I can not resist the potatoes when I go to David's if I see him bringing them right from the garden. This is a wonderful simple dish that can be served with any meat, poultry or fish. It will be a favorite!

4 servings
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8 medium potatoes, such as red-skinned
12 large fresh bay leaves
3/4 cup chicken stock
1/2 cup olive oil

Reheat the oven to 400 degrees F.

Peel wash, and dry the potatoes. Cut slits into each potato every 3/8 inch; cut nearly all the way through, but be careful to keep the potatoes in one piece. Cut the bay leaves into 1/2-inch strips.

Oil a baking dish just large enough to hold the potatoes; but the potatoes into the pan and slip a piece of bay leaf into each slit. Sprinkle with salt (very little if your chicken stock is already salted). Bring the chicken stock to the boil and pour it over the potatoes; drizzle with the olive oil.

Bake, uncovered, for about 40 minutes. The potatoes should be very tender and nicely browned; no cooking liquid should remain.

Serve in the baking dish.