Recipe: Lemon-Roasted Potatoes with Bay Leaves

LEMON-ROASTED POTATOES WITH BAY LEAVES

2 pounds firm yellow-fleshed potatoes (such as Yukon Gold)
2 bay leaves, preferably fresh
2 lemons, preferably organic, scrubbed and cut lengthwise into 8 slices
3 tablespoons freshly squeezed lemon juice
2 tablespoons best-quality walnut oil or extra-virgin olive oil
1 teaspoon coarse sea salt
1 teaspoon dried oregano

Preheat oven to 425 degrees F.

Scrub potatoes, but do not peel. Halve them lengthwise. In a large bowl, combine potatoes, bay leaves, lemons, lemon juice, oil and salt. Toss to evenly coat potatoes. Transfer to a roasting pan large enough to hold them in a single layer.

Roast until potatoes are soft and golden, turning them regularly, about 40 minutes. Remove from oven and discard bay leaves. Season generously with oregano, rubbing the herb with your palms to intensify the oregano flavor.

Serves 8
Source: Vegetable Harvest by Patricia Wells