bay-scented potatoes (batatas com louro)
These aromatic potatoes, popular throughout Portugal, are most often served as an accompaniment to roast pork or poultry. From The Food of Portugal by Jean Anderson.
prep time
15 Min
cook time
35 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 pounds new potatoes, of uniform size, scrubbed but not peeled
- 1 medium yellow onion, peeled and stuck with 2 cloves
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large bay leaves, crumbled fine
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
How To Make bay-scented potatoes (batatas com louro)
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Step 1Boil the potatoes with the onion in water to cover about 30 minutes until fork-tender.
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Step 2Meanwhile, 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.
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Step 3As 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.
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