Bay-scented Roasted Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 8 | Servings | ||
INGREDIENTS
| 8 | 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 |
INSTRUCTIONS
Starting at one end of potato and moving to the other end, make a crosswise slit every half inch. 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 by: Cook's Illustrated, July/Aug. 1995. Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@lbcapo1.uso.unisys.com> on Mar 30, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 304
Calories From Fat: 128
Total Fat: 14.4g
Cholesterol: 0mg
Sodium: 439.1mg
Potassium: 1007.6mg
Carbohydrates: 37.9g
Fiber: 4.7g
Sugar: 2g
Protein: 6.9g