Potatoes Roasted With Olive Oil And Bay Leaves Recipes

Steps:

• Preheat oven to 350°F. Using small sharp knife and working on 1 potato, make 5 crosswise vertical cuts, spaced evenly apart, from 1 side to other side (do not cut through). Place potato in 13x9x2-inch broilerproof baking dish. Repeat with remaining potatoes. Add some of oil to dish and toss potatoes to coat. Slide 1 bay leaf into each cut in each potato. Mix salt, herbs, and pepper in small bowl and sprinkle over potatoes. Roast potatoes until tender, about 55 minutes. Remove dish from oven. Preheat broiler. Drizzle remaining oil over potatoes. Broil until potatoes begin to brown, about 4 minutes.
• *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

Steps:

• Preheat oven to 450°F. Combine oil and bay leaves in small skillet. Cook over medium heat just until warm. Remove from heat. Let stand 15 minutes so that bay leaves flavor oil.
• Toss potatoes with bay leaf oil in large roasting pan. Sprinkle with salt and pepper. Roast until potatoes are brown and tender, stirring occasionally, about 45 minutes. Discard bay leaves. Transfer potatoes to bowl and serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place 2 chopsticks on a cutting board with a potato lengthwise between the chopsticks. Slice the potato into 1/8-inch slices along its length, using the chopsticks as a guide so you don't cut all the way through. Repeat to cut remaining potatoes.
• Insert 1 bay leaf inside each sliced potato.
• Heat olive oil and butter in a roasting pan over medium heat. Add potatoes and garlic in a single layer and season generously with salt and pepper. Move potatoes around until coated all over and cook until browned a bit, 3 to 5 minutes.
• Transfer the roasting pan to the preheated oven and roast until potatoes are crisp and golden, about 30 minutes.

Steps:

• Preheat oven to 200*C 425*F.
• Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes.
• Drain, then put ina large baking tin.
• Add the squash, onions and 2 TBs of the oil.
• Toss to coat, then roast in the oven for 10 minutes.
• Add 1 extra TBS oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.
• Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes.
• Turn the vegetables occasionally until they are all tender and the edges are slightly charred.
• Train the remaining oil over the top, then serve.

Steps:

• Preheat oven to 400°.
• Make a deep slit lengthwise in each potato, almost to the point of cutting it in half.
• Sprinkle salt and pepper inside the potatos and tuck in the bay leaves, 2 per potato.
• Put the potatoes in a baking dish and drizzle with olive oil, smearing some on the insides as well as making sure the outsides are well coated.
• Push the potato halves back together; sprinkle their outsides with salt and pepper.
• Bake for about 1 hour; the potatoes are done when you can easily poke a thin-bladed knife right through them; serve immediately.