Bay Roasted Potatoes

Name: Bay Roasted Potatoes
Yield: serves 4 to 6
Ingredients: 8 medium red-skinned or Yukon gold potatoes; 16 to 20 bay leaves, preferably fresh; 1/2 cup olive oil; Coarse salt and freshly ground black pepper; Sea salt, for finishing

By Virginia Willis

December 9, 2011

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

The bay tree at La Varenne is a monster, more than twenty feet tall. There’s a niche or cubbyhole on one side, the side that everyone approaches to cut fresh leaves for classes. I implore my students to discard the jars of brown, tasteless dried bay leaves in their pantries: even a semi-fresh bay leaf several weeks old from the fridge will have more flavor.

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