Potatoes Roasted With Olive Oil And Bay Leaves Recipes

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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

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

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

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.

ROASTED POTATOES IN OLIVE OIL AND HERBS



Roasted Potatoes in Olive Oil and Herbs image

For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. It was a meat-laden course, but these potatoes served as the perfect foil to the meal.

Provided by Mirj2338

Categories     Potato

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

1 kg small potato
1/4 cup olive oil
5 garlic cloves, finely minced
coarse salt
fresh coarse ground black pepper
rosemary
thyme
sage
oregano, all finely minced

Steps:

  • Preheat the oven to 250 degrees centigrade.
  • Do not peel the potatoes. Cook them in boiling water until soft. Cool until the potatoes are comfortable to hold in your hand.
  • Halve the cooked potatoes and score the undersides in a crisscross pattern. Transfer them to a large bowl.
  • Add the olive oil and fresh herbs to the bowl. Mix well until the potatoes are all coated.
  • Place the potatoes cut side up in a roasting pan and roast in the oven for 30 minutes.

Nutrition Facts : Calories 100, Fat 4.6, SaturatedFat 0.6, Sodium 5.3, Carbohydrate 13.5, Fiber 2, Sugar 1, Protein 1.5

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OLIVE OIL ROAST POTATOES RECIPE | DELICIOUS. MAGAZINE
Nov 30, 2012 Method. Preheat the oven to 200°C/fan180°C/gas 6. Gently heat the oil in a pan with the bay leaves, peppercorns and thyme until the oil begins …
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  • Preheat the oven to 200°C/fan180°C/gas 6. Gently heat the oil in a pan with the bay leaves, peppercorns and thyme until the oil begins to shimmer. Turn off the heat, then leave the pan for the flavours to infuse. Meanwhile, put the potatoes in a pan of cold salted water, bring to the boil, then reduce the heat and simmer for 5 minutes. Drain well, then return to the pan and shake vigorously, with a lid on, to fluff up the edges of the potatoes.
  • Strain the infused oil into a roasting tin, reserving the herbs and spices, then put the roasting tin in the oven for a few minutes. When hot, remove the tin from the oven, then quickly and carefully tip in the potatoes and toss well in the oil. Roast for 50-60 minutes, turning occasionally, until golden and crisp. Add the reserved bay leaves and thyme sprigs 10 minutes before the end of the cooking time. Remove the roast potatoes from the oven, season well and serve.


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