Bay-scented roasted potatoes (Pommes rôties au laurier) from Roger Verge's Vegetables in the French Style by Roger Vergé and Martine Anglade

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Sandiegolemons on May 29, 2018

    This is a hasselback potato recipe. For some reason I thought with that name...and first learning about them...it is an American invention. We own all the best potato recipes...don’t we ;)? Well, the hasselback goes back to the 1950’s and it’s Swedish. I was first introduced to a buttered version, and when I saw this version without any butter, I thought it would be a flop. How disappointed I was in a such a good way that it wasn’t a flop. Roger infuses the potato here to a such a great surprise. It did take about 15 minutes more in my oven. Great butter free potato with full flavor. Definitely recommend and then use your own twist and herbs.

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