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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bay-scented Roasted Potatoes

Recipe Tags: Potato Recipes

Date Added: January 27, 2013


8 Potatoes peeled, washed, and dried
15 Unit Bay Leaves crumbled
3/4 Cup Chicken Broth or canned low-sodium chicken broth
1/2 Cup Olive Oil or lard
1 Unit Salt (I used reduced sodium)
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1. Starting at one end of potato and moving to the other end, make a crosswise slit every half inch.

2. Cut bay leaves lengthwise into thirds. Stick a piece of bay leaf into each slit.

3. Place potatoes in an oiled baking dish. Bring stock or broth to a boil and pour over potatoes.

4. Drizzle with olive oil, then sprinkle with salt.

5. Bake at 350 degrees until potatoes are tender and brown and cooking liquid has evaporated, about 40 minutes.

6. Serve, removing bay leaves prior to eating. Cook\'s Illustrated, July/Aug.

7. 1995. Nationality: USA Course: side dish Season:any Method: roasted Start to Finish 1 hour Preparation 15 minutes Attention 45 minutes Finishing a minute or less.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Potato, Poultry, Olive Oil allergies.
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