Bay-Smoked Potatoes
"These creamy, fragrant baked potatoes will perfume your entire house when served. Simple and wonderful. From Rozanne Gold, a favorite cookbook author."
- Ready In:
- 1hr 5mins
- Ingredients:
- 5
- Serves:
-
4-5
ingredients
- 2 lbs small-to-medium russet potatoes (about 8-10)
- 14 california bay leaves or 14 turkish bay leaves
- 2 -5 tablespoons olive oil
- 2 tablespoons coarse salt, divided
- salt & freshly ground black pepper
directions
- Preheat oven to 400°; dry washed potatoes and toss with 1-3 T olive oil.
- Place bay leaves on the bottom of a heavy, shallow casserole with cover; sprinkle with 1 T coarse salt; place potatoes on top and sprinkle with remaining 1 T coarse salt.
- Cover tightly, using aluminum foil if necessary and bake 1 hour; remove potatoes, cut in half and drizzle with remaining 1-2 T olive oil; season with salt and pepper and serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
The flavor of the bay leaves so nicely permeated the potatoes. I used plain old white potatoes so the end result may have been a bit different than with russets, but still very good. -
Oh, Sugarpea! These were SO excellent! I just loved the flavor of the bay leaves -- Wish I'd have thought of that! So easy to make and so special-tasting! Truly a "gourmet" recipe in my book! TY for posting -- I'll be making this so many more times!!! Stacy :) -
I made a half recipe of this, but still used about a dozen bay leaves-mine were smallish. The potatoes soaked up the bay flavor and were very good! I'll make this again definitely-it's a nice, easy variation of the potato. Thanks~
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
