Bay-scented Potatoes (Batatas Com Louro)

Vicki Butts (lazyme)


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.


★★★★★ 4 votes

15 Min
35 Min
Stove Top


  • 2 lb
    new potatoes, of uniform size, scrubbed but not peeled
  • 1 medium
    yellow onion, peeled and stuck with 2 cloves
  • 2 Tbsp
    unsalted butter
  • 2 Tbsp
    olive oil
  • 4 large
    bay leaves, crumbled fine
  • 1/2 tsp
  • 1/4 tsp
    freshly ground black pepper

How to Make Bay-scented Potatoes (Batatas Com Louro)


  1. Boil the potatoes with the onion in water to cover about 30 minutes until fork-tender.
  2. 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.
  3. 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.

Printable Recipe Card

About Bay-scented Potatoes (Batatas Com Louro)

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Portugese

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