Cookbook:Roasted Redskin Potatoes
|Roasted Redskin Potatoes|
- Put potatoes and bay leaves in a large Dutch oven. Put enough water to cover and bring to a rolling boil. Cook for 15 minutes or until tender.
- Drain and shock. Drain again and discard bay leaves. Pat dry with paper towels.
- Whisk together oil and remaining ingredients. Add potatoes and toss to coat.
- Bake in a 425°F oven for 10 minutes or until lightly to deeply brown. Serve.