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New Potatoes Roasted with Fresh Bay Leaves

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6 November 2018 BY Julie Biuso
SERVES: 4-5

New Potatoes Roasted with Bay Leaves 1

Bay leaves are a common addition to stock, soups and casseroles, but their unique musky scent works a treat with vegetable dishes. This is a Sicilian dish from my sister-in-law Marcella, though she probably wouldn’t add any butter (I do because I think it helps brown the potatoes).

Ingredients
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700g (about 1½ lbs) small new potatoes, washed
1 fresh bay leaf per potato
1 Tbsp olive oil
Flaky sea salt
1 Tbsp butter

Method
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1 Preheat oven to 200°C (400°).

2 Put potatoes in a saucepan with cold water and a good pinch of salt. Bing to the boil, then lower the heat and cook gently for 10 minutes. Drain. When cool enough to handle, make a slit in each potato about three-quarters of the way through, then gently squeeze to widen the slit and stuff in a bay leaf.New Potatoes Roasted with Bay Leaves

2 Put potatoes in a shallow ovenproof dish. Drizzle with a little oil, then roll them around the dish until coated in oil. Sprinkle with sea salt and dot with butter.

3 Roast potatoes for about 30-35 minutes, shaking pan once or twice. Serve crunchy and hot.

Recipe Notes

When small red new potatoes are available, try them for a change.

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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