4 Tbsp. Extra Virgin Olive Oil
6 Lucinda’s® Bay Leaves
2 lbs. Lucinda’s® Fingerling Potatoes
(small white or red potatoes may be substituted)
Preheat oven to 450°F. Combine oil and bay leaves in small skillet. Cook leaves over medium heat until warm. Remove from heat. Let stand 15 minutes so that bay leaves flavor the oil. Toss potatoes with the bay leaves and oil into large roasting pan. Sprinkle with salt and pepper to taste. Roast potatoes until they are brown and tender, about 45 minutes. Discard bay leaves and serve. Salt and pepper to taste.
Makes 3 to 4 servings.