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Photo: Michael Paul Photo by: Photo: Michael Paul

Bay Leaf-Scented Potatoes

Real Simple APRIL 2003

  • Yield: 4 servings, with leftovers


  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 20mg
  • Calories: 174
  • Calories from fat: 0%
  • Carbohydrate: 26g
  • Cholesterol: 0mg
  • Fat: 7g
  • Fiber: 3g
  • Iron: 1mg
  • Protein: 3mg
  • Saturated fat: 1g
  • Sodium: 157mg

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Bay Leaf-Scented Potatoes Recipe