Recipe - Bay-Scented Roasted Potatoes

8 md Boiling potatoes; peeled,
washed, and dried
15 Bay leaves
Three fourths cup Chicken broth or canned
lowsodium chicken broth
One half cup 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 19931995 Cookbook

NOTES : Makes 8 serving.

Recipe by: Cook's Illustrated, July/Aug. 1995.

Posted to MCRecipe Digest by "Hobbs, D B USO"
hobbs@lbcapo1.uso.unisys.com on Mar 30, 1998