Bay-scented Potatoes (Batatas Com Louro)
Vicki Butts (lazyme)
From The Food of Portugal by Jean Anderson.
2 lbnew potatoes, of uniform size, scrubbed but not peeled
1 mediumyellow onion, peeled and stuck with 2 cloves
2 Tbspunsalted butter
2 Tbspolive oil
4 largebay leaves, crumbled fine
1/4 tspfreshly ground black pepper
How to Make Bay-scented Potatoes (Batatas Com Louro)
- Boil the potatoes with the onion in water to cover about 30 minutes until fork-tender.
- Meanwhile, melt the butter in a large heavy skillet over low heat; mix in the olive oil and crumbled bay leaves and let steep at the back of the stove while the potatoes cook.
- As soon as the potatoes are tender, discard the onion, drain the potatoes well, and peel. Strain the butter mixture and return to the skillet. Add the potatoes, set over moderate heat, and turn them in the bay-scented butter mixture about 5 minutes until nicely glazed and touched with brown. Sprinkle with salt and pepper and serve.