Bay Roasted Potatoes

Ingredients

• 8 medium red-skinned or Yukon gold potatoes
• 16 to 20 bay leaves, preferably fresh
• 1/2 cup olive oil
• Coarse salt and freshly ground black pepper
• Sea salt, for finishing

Steps

1. Preheat the oven to 350°F. Using a sharp knife, thinly slice each potato, stopping each cut 1/4 inch from the bottom, so the potato is sliced, but still intact. Insert 1 to 2 bay leaves into each potato.
2. Place the potatoes in a large roasting pan. Drizzle over the oil and toss the potatoes to coat. Season the potatoes with coarse salt and pepper.
3. Roast the potatoes until tender when pierced with the point of a knife, about 1 hour. Season with sea salt and additional freshly ground black pepper. Serve hot.