Ingredients
8 med Boiling potatoes, peeled, washed, and dry
15 x Bay leaves
3/4 c. Chicken broth or possibly canned low-sodium chicken broth
1/2 c. Extra virgin olive oil Salt
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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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. Place potatoes in an oiled baking dish. 3. Bring stock or possibly broth to a boil and pour over potatoes. Drizzle with extra virgin olive oil, then sprinkle with salt. Bake at 350 degrees till potatoes are tender and brown and cooking liquid has evaporated, about 40 min. Serve, removing bay leaves prior to eating. Nationality: USA Course: side dish Season:any Method: roasted Start to Finish 1 hour Preparation 15 min Attention 45 min Finishing a minute or possibly less NOTES : Makes 8 serving.