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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 5 |
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These creamy, fragrant baked potatoes will perfume your entire house when served. Simple and wonderful. From Rozanne Gold, a favorite cookbook author. Ingredients:
2 lbs small-to-medium russet potatoes (about 8-10) |
14 california bay leaves or 14 turkish bay leaves |
2 -5 tablespoons olive oil |
2 tablespoons coarse salt, divided |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 400°; dry washed potatoes and toss with 1-3 T olive oil.
2. Place bay leaves on the bottom of a heavy, shallow casserole with cover; sprinkle with 1 T coarse salt; place potatoes on top and sprinkle with remaining 1 T coarse salt.
3. Cover tightly, using aluminum foil if necessary and bake 1 hour; remove potatoes, cut in half and drizzle with remaining 1-2 T olive oil; season with salt and pepper and serve hot.
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