Accordion Potatoes

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon pimenton de la Vera or other smoked paprika
• 1 pound new fingerling potatoes
• Kosher salt
• Fresh black pepper
• 1 bunch small fresh or dried bay leaves

1. Preheat the oven to 375.
2. In a small bowl, whisk the olive oil with the pimenton.
3. Using a sharp paring knife, slice each potato crosswise at 1/8-inch intervals, cutting down but not all the way through the potato.
4. Transfer the potatoes to a baking sheet.
5. Drizzle with 5 tablespoons of the pimenton oil, season with salt and pepper and toss to coat.
6. Roast the potatoes cut sides up for 20 minutes.
7. Insert one bay leaf into each potato and roast for about 20 minutes longer, until the potatoes are golden, crisp and cooked through.
8. Transfer the potatoes to a platter, discard the bay leaves, drizzle with the remaining 1 tablespoon of pimenton oil and serve.

extravirgin olive oil, paprika, potatoes, kosher salt, fresh black pepper, bay leaves

Taken from www.foodandwine.com/recipes/accordion-potatoes (may not work)