Recipe by Chef Jean
This is a simplified version of a Swedish potato recipe. I modified it from a recipe in the book called "Potatoes". The flavor is a little unusual but in a really good way. Fresh bay leaves work best in this recipe but dry leaves are just fine. You'll need 2 wooden chopsticks, not from your good set.
- 12 small yukon gold potatoes, unpeeled and scrubbed
- 10 bay leaves, torn in half
- 2 tablespoons butter
- 3 tablespoons olive oil
- 3 garlic cloves, roughly chopped
- salt and pepper
- 1⁄4 cup parmesan cheese, grated
Directions See How It's Made
- Put 2 chopsticks side by side on a cutting board and put one potato at a time lengthwise between them.
- Use a sharp knife to make slices 1/8" apart until the knife hits the chopsticks (not going all the way through the potatoes).
- Insert 2 or 3 pieces of bay leaves in each potato.
- Melt the butter with the olive oil in a heavy roasting pan or large cast iron skillet over medium heat.
- Place the potatoes in and slightly brown them.
- Add the garlic and cook for 3 to 5 more minutes, gently moving the potatoes around the pan to coat with the butter and garlic.
- Season with salt and pepper.
- Preheat the oven to o375 degrees fahrenheit.
- Move the roasting pan or skillet to the preheated oven.
- Roast for 20 minutes.
- Sprinkle with the parmesan cheese.
- Continue roasting for about 10 more minutes or until the potatoes are golden brown and tender.