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Roasted Potatoes with Bay Leaves

By Kelsey Banfield |

Roasted Potatoes with Bay LeavesI am always looking for new ways to serve potatoes, especially ways to roast them. I love the way roasting them produces a crispy, salty skin with smooth, creamy interiors. Last summer my mother taught me this new method, roasting potatoes with bay leaves, olive oil and salt. She slit each potato halfway through and stuffed it with a big bay leaf. While they roasted the potatoes were infused with the delicious herb flavor and the skin got perfectly crispy. It as a fun, simple preparation that I immediately adapted for my own kitchen!

Roasted Potatoes with Bay Leaves

10 medium potatoes

10 bay leaves

1/2 cup olive oil

2 teaspoons kosher salt

1 teaspoon freshly cracked black pepper

1. Preheat the oven to 350ºF. Carefully slit each potato halfway through and insert a bay leaf into each. Rub each potato with a  little bit of olive oil and sprinkle the tops with salt and pepper. Place the potatoes cut side up in a shallow baking dish and roast for about an hour.

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About Kelsey Banfield


Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

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