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Bay Leaf-Scented Potatoes

Photo: Michael Paul
Yield 4 servings, with leftovers

Ingredients

  • 2 pounds Idaho potatoes
  • 1 tablespoon kosher salt
  • 5 dried bay leaves
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calcium 20 mg
  • calories 174
  • caloriesfromfat 0 %
  • carbohydrate 26 g
  • cholesterol 0 mg
  • fat 7 g
  • fiber 3 g
  • iron 1 mg
  • protein 3 mg
  • satfat 1 g
  • sodium 157 mg

How to Make It

  1. Peel 2 pounds Idaho potatoes (about 3) and cut into 1/2-inch slices. Combine the potatoes, kosher salt, and dried bay leaves in a large saucepan and add water to cover. Bring to a simmer and cook, covered, until the potatoes are tender, 10 to 12 minutes. Drain and discard the bay leaves. Reserve 2 cups of potatoes for another use. Place the remaining potatoes in a large bowl and toss with olive oil, lemon juice, chopped fresh parsley.