Laurel Potatoes with Fresh Bay Leaves
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 20 potato (s), waxy, preferably the same size
- 20 bay leaves, fresh or, if necessary, dried leaves are also possible
- 400 ml chicken broth
- 5 tablespoon olive oil
- 2 pinches salt
Print Recipe
Pin Recipe Instructions
- Peel, wash and dry the potatoes and cut 4 parallel slits with the knife. Wash the bay leaves, pat dry and cut into 4 equal pieces with the scissors. Use a knife to push a quarter of a leaf into each potato slot. Place the finished potatoes in an ovenproof dish, pour the broth and oil over them and sprinkle with salt.
- Put in the oven at 180 ° C for about 40 minutes. Pour stock over several times during baking.
- The potatoes look great and taste delicious. Great accompaniment to poultry, e.g. lemon chicken.
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