Bay-Studded Potatoes with Rosemary and Olive Oil

Try this simple potato preparation with thyme or oregano instead of rosemary.
Country of Origin
South America
Preparation time

8 large potatoes
Coarse salt and freshly ground black pepper
16 bay leaves
3 tbsp. olive oil
1/3 cup unsalted butter, melted
4 sprigs rosemary


1. Preheat the oven to 400°F.

2. With small knife, cut each potato across its width in slices about 1/2 inch thick, stopping 1/2 inch from the bottom so slices are still joined at base. Season with salt and pepper to taste. Insert some bay leaves in cuts in each potato.

3. Place potatoes in roasting pan, pour oil over them, and brush with some melted butter. Roast in oven 30 to 40 minutes, until tender.

4. Brush with remaining butter, scatter rosemary over top, and return to oven 10 to 15 minutes more, until golden. Drain and sprinkle with coarse salt.