Potatoes With Bay Leaves Recipes

POTATOES ROASTED WITH OLIVE OIL AND BAY LEAVES

Potatoes Roasted with Olive Oil and Bay Leaves image

Provided by Colin Cowie

Categories Herb Potato Side Roast Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

8 medium-size red-skinned potatoes
1/2 cup olive oil
40 small bay leaves
1 tablespoon coarse sea salt
2 teaspoons herbes de Provence*
1 1/2 teaspoons coarsely cracked black pepper

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.

ROASTED POTATOES WITH BAY LEAVES

Roasted Potatoes with Bay Leaves image

Categories Potato Side Roast Vegetarian Winter Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 3

Ingredients

2 tablespoons extra-virgin olive oil
4 bay leaves
2 pounds small red-skinned potatoes

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.

POTATOES WITH BAY LEAVES

Potatoes With Bay Leaves image

Make and share this Potatoes With Bay Leaves recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Protein

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 baking potatoes
salt
black pepper
8 bay leaves
1/4 cup extra virgin olive oil (or melted butter)

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.

Nutrition Facts : Calories 238, Fat 13.7, SaturatedFat 1.9, Sodium 5.7, Carbohydrate 27.5, Fiber 2.5, Sugar 1.2, Protein 2.5

CREAMY AND DECADENT MASHED POTATOES RECIPE BY TASTY

Creamy And Decadent Mashed Potatoes Recipe by Tasty image

Here's what you need: russet potato, bay leaves, garlic, fresh rosemary, fresh thyme, heavy cream, whole milk, unsalted butter, kosher salt, freshly ground black pepper

Provided by Pierce Abernathy

Categories Sides

Yield 10 servings

Number Of Ingredients 10

Ingredients

5 lb russet potato, peeled and cut into large chunks
2 bay leaves
2 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme, plus more for garnish
3 cups heavy cream
3 cups whole milk
4 tablespoons unsalted butter, cubed
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

Add the potatoes, bay leaves, garlic, rosemary, and thyme to a large pot. Pour in the cream and milk, bring to a simmer over medium heat, and cook until the potatoes are fork-tender, about 20 minutes.
Drain the potatoes, reserving the cooking liquid, and discard the herbs and garlic. Press the potatoes through a potato ricer into a large bowl.
Add about 1½ cups of the reserved cooking liquid to the potatoes and stir until creamy. Add the butter, salt, and pepper, and stir to incorporate.
Garnish with thyme leaves, if desired.
Note: You can save any extra cooking liquid and use it to rehydrate leftover mashed potatoes the next day.
Enjoy!

Nutrition Facts : Calories 529 calories, Carbohydrate 51 grams, Fat 37 grams, Fiber 4 grams, Protein 9 grams, Sugar 8 grams

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