Bay-Smoked Potatoes
- 2 lbs small-to-medium russet potatoes (about 8-10)
- 14 california bay leaves or 14 turkish bay leaves
- 2 -5 tablespoons olive oil
- 2 tablespoons coarse salt, divided
- salt & freshly ground black pepper
- Preheat oven to 400; dry washed potatoes and toss with 1-3 T olive oil.
- Place bay leaves on the bottom of a heavy, shallow casserole with cover; sprinkle with 1 T coarse salt; place potatoes on top and sprinkle with remaining 1 T coarse salt.
- Cover tightly, using aluminum foil if necessary and bake 1 hour; remove potatoes, cut in half and drizzle with remaining 1-2 T olive oil; season with salt and pepper and serve hot.
russet potatoes, bay leaves, olive oil, coarse salt, salt
Taken from www.food.com/recipe/bay-smoked-potatoes-80215 (may not work)