Potatoes Roasted with Olive Oil and Bay Leaves

Name: Potatoes Roasted with Olive Oil and Bay Leaves
Yield: 6 Servings
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; *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.

By Colin CowiePhotographer Mark Thomas

May 31, 2003

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Recipe notes