The Ultimate Set-It-and-Forget-It Side Dish

Once again, from the brilliant mind of Rozanne Gold comes a side dish we couldn't live without - Bay Smoked Potatoes. These seem to intensify in flavor overnight in the fridge which:  a) is really wacky; b) allows the essence and aroma of bay leaves to shine, a flavor rarely showcased on its own and c) makes them perfect for picnics or lunch boxes, eaten at room temperature. Moist and subtly flavored, these bay  scented potatoes are best when made with Yukon Gold, baby reds, Yellow Finn or another creamy variety. As you'll see above, we like to mix it up all in one pan at Cafe Drake HRV.

BAY SMOKED BABY POTATOES

Preheat the oven to 400 degrees while you scrub and then dry thoroughly around 2 lbs. baby potatoes of your choice. Toss the potatoes with 3 T. everyday cooking olive oil. Line the bottom of a casserole or baking dish with 14-16 bay leaves. Sprinkle the leaves with 1 T. coarse salt and place the potatoes on top. Sprinkle the potatoes now with another T. of salt. Cover tightly - with a lid or foil - and bake for 1 hour. Remove from oven and cut larger potatoes in half. Transfer to a serving dish and drizzle with 2 more T. of olive oil, a better one if you have it. Top with fresh ground black pepper and more salt if needed.