Best 9 Potatoes With Bay Leaves Recipes

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Embark on a culinary voyage with our comprehensive guide to tantalizing potato dishes infused with the aromatic essence of bay leaves. Discover a world of flavors as we present a delectable collection of recipes that showcase the versatility of this dynamic duo. From classic comfort food to innovative culinary creations, our recipes cater to every palate and cooking skill level.

Unveil the secrets of the classic "Potatoes with Bay Leaves," where tender potato cubes are simmered in a savory broth infused with the aromatic essence of bay leaves, resulting in a comforting and flavorful dish. For a delightful twist, try our "Cheesy Bay Leaf Potatoes," a delightful combination of roasted potatoes, melted cheese, and the subtle hint of bay leaves, creating a dish that is both indulgent and irresistible.

Prepare to indulge in the "Bay Leaf Roasted Chicken and Potatoes," a one-pan wonder where succulent chicken and tender potatoes are roasted to perfection, infused with the fragrant aroma of bay leaves and a medley of herbs. Experience the ultimate comfort food with our "Bay Leaf Mashed Potatoes," a creamy and velvety delight that elevates the humble potato to new heights of culinary excellence.

Explore the vibrant flavors of our "Bay Leaf Potato Salad," a refreshing medley of potatoes, crisp vegetables, and a tangy dressing infused with bay leaves, perfect for picnics and potlucks. Discover the rustic charm of our "Bay Leaf Herbed Potatoes," where roasted potatoes are tossed in a flavorful mixture of herbs, garlic, and bay leaves, creating a dish that is both simple and satisfying.

Delve into the rich traditions of "Bay Leaf Dal," an aromatic lentil stew infused with the warmth of bay leaves and a blend of spices, offering a hearty and nutritious meal. Elevate your culinary skills with our "Moroccan Bay Leaf Tagine," a vibrant and flavorful dish featuring tender lamb or chicken braised in a fragrant broth of bay leaves, aromatic spices, and dried fruits.

Unlock the secrets of "Bay Leaf Pilaf," a delightful rice dish infused with the subtle aroma of bay leaves, complemented by the nutty flavor of toasted almonds and the tangy zest of lemon. Satisfy your sweet cravings with our "Bay Leaf Baked Apples," a delightful dessert where apples are baked to perfection with a hint of bay leaves, creating a unique and tantalizing flavor experience.

With our comprehensive collection of potato recipes featuring bay leaves, you'll embark on a culinary journey filled with flavor, comfort, and endless possibilities. Let your taste buds dance with delight as you explore the diverse culinary landscape of potatoes and bay leaves, creating dishes that will leave a lasting impression on your palate.

Let's cook with our recipes!

SCALLOPED POTATO GRATIN



Scalloped Potato Gratin image

For a rich and creamy side, try Tyler Florence's ultimate Scalloped Potato Gratin recipe from Food Network.

Provided by Tyler Florence

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 cups heavy cream
3 bay leaves
2 sprigs fresh thyme, plus more to finish
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1/2 cup grated Parmesan, plus more for broiling

Steps:

  • Preheat the oven to 400 degrees F.
  • In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
  • While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

PATATAS BRAVAS



Patatas Bravas image

Patatas bravas (which means "spicy potatoes") is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli for a richer flavor. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 6 servings

Number Of Ingredients 18

2 garlic cloves, minced
1/4 teaspoon salt
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon olive oil
BRAVAS SAUCE:
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
2 teaspoons sweet smoked paprika
1 teaspoon hot smoked paprika
1 cup chicken broth
1 bay leaf
POTATOES:
1-1/2 pounds russet potatoes, peeled
Oil for deep-fat frying
3/4 teaspoon salt

Steps:

  • Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving. , For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. , Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm., Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely., Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.

Nutrition Facts : Calories 452 calories, Fat 42g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 654mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

PRIME RIB AND OVEN-ROASTED POTATOES WITH BAY LEAVES AND SAGE



Prime Rib and Oven-Roasted Potatoes with Bay Leaves and Sage image

A proper Victorian Christmas dinner always had a roast at its center, and this recipe for prime rib carries on the tradition nicely. Featuring a burnished crust and a rosy interior, friends and family will love this crowd pleasing main.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Serves 10 to 12

Number Of Ingredients 7

15 dried bay leaves, crumbled, plus whole leaves for garnish
1/3 cup coarsely chopped fresh sage leaves, plus whole leaves for garnish
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/3 cup finely grated orange zest (from 3 oranges)
1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched
3 pounds russet potatoes, preferably small, peeled and halved lengthwise

Steps:

  • Stir together bay leaves, sage, oil, 1 1/2 teaspoons salt, and orange zest in a small bowl. Season with pepper. Rub herb mixture all over roast. Refrigerate roast, covered, at least 8 hours and up to 1 day.
  • Submerge potatoes in a large pot of water. Bring to a boil; season with salt. Cook 5 minutes. Drain. Score lines lengthwise in potatoes with the tines of a fork.
  • Preheat oven to 450°. Transfer roast, fat-side up, to a roasting pan; let come to room temperature, 30 minutes to 1 hour. Roast 15 minutes. Add potatoes; roast 15 minutes more. Reduce temperature to 350° and continue roasting, turning potatoes after 30 minutes, until a thermometer inserted into thickest part of meat (not touching bone) registers 115° for rare, about 1 hour. Let stand 20 minutes (temperature should rise to 125°), then slice. Garnish with bay leaves and sage; serve.

EXTRA-CREAMY SCALLOPED POTATOES



Extra-Creamy Scalloped Potatoes image

Provided by Food Network Kitchen

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 7

Unsalted butter, softened, for the baking dish
2 pounds russet potatoes, peeled and sliced 1/8-inch thick
3 cups heavy cream
1 tablespoon all-purpose flour
1 bay leaf
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground white pepper

Steps:

  • Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
  • Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.

ROASTED POTATOES WITH BAY LEAVES



Roasted Potatoes with Bay Leaves image

Categories     Potato     Side     Roast     Vegetarian     Winter     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 3

2 tablespoons extra-virgin olive oil
4 bay leaves
2 pounds small red-skinned potatoes

Steps:

  • Preheat oven to 450°F. Combine oil and bay leaves in small skillet. Cook over medium heat just until warm. Remove from heat. Let stand 15 minutes so that bay leaves flavor oil.
  • Toss potatoes with bay leaf oil in large roasting pan. Sprinkle with salt and pepper. Roast until potatoes are brown and tender, stirring occasionally, about 45 minutes. Discard bay leaves. Transfer potatoes to bowl and serve.

POTATOES WITH BAY LEAVES



Potatoes With Bay Leaves image

Make and share this Potatoes With Bay Leaves recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 5

4 baking potatoes
salt
black pepper
8 bay leaves
1/4 cup extra virgin olive oil (or melted butter)

Steps:

  • Preheat oven to 400°.
  • Make a deep slit lengthwise in each potato, almost to the point of cutting it in half.
  • Sprinkle salt and pepper inside the potatos and tuck in the bay leaves, 2 per potato.
  • Put the potatoes in a baking dish and drizzle with olive oil, smearing some on the insides as well as making sure the outsides are well coated.
  • Push the potato halves back together; sprinkle their outsides with salt and pepper.
  • Bake for about 1 hour; the potatoes are done when you can easily poke a thin-bladed knife right through them; serve immediately.

Nutrition Facts : Calories 238, Fat 13.7, SaturatedFat 1.9, Sodium 5.7, Carbohydrate 27.5, Fiber 2.5, Sugar 1.2, Protein 2.5

POTATOES COOKED IN BAY-INFUSED MILK



Potatoes cooked in bay-infused milk image

The ultimate Sunday lunch side dish, these creamy potatoes add a powerful herbal note to the table

Provided by Matt Tebbutt

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 4

100g salted butter
1kg small salad potato , scrubbed of their skins
6-8 bay leaves , fresh or dried
about 850ml/1.5pt full-fat milk

Steps:

  • Melt the butter in a large saucepan and throw in the potatoes and some seasoning. Colour gently all over for 10 mins or so.
  • When the potatoes are nicely golden, add the bay leaves and milk, making sure potatoes are covered. Gently simmer for 20 mins until the potatoes are cooked through. Turn off the heat and leave to infuse in the milk until ready to serve. Drain and serve.

Nutrition Facts : Calories 334 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

CREAMY AND DECADENT MASHED POTATOES RECIPE BY TASTY



Creamy And Decadent Mashed Potatoes Recipe by Tasty image

Here's what you need: russet potato, bay leaves, garlic, fresh rosemary, fresh thyme, heavy cream, whole milk, unsalted butter, kosher salt, freshly ground black pepper

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 10

5 lb russet potato, peeled and cut into large chunks
2 bay leaves
2 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme, plus more for garnish
3 cups heavy cream
3 cups whole milk
4 tablespoons unsalted butter, cubed
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • Add the potatoes, bay leaves, garlic, rosemary, and thyme to a large pot. Pour in the cream and milk, bring to a simmer over medium heat, and cook until the potatoes are fork-tender, about 20 minutes.
  • Drain the potatoes, reserving the cooking liquid, and discard the herbs and garlic. Press the potatoes through a potato ricer into a large bowl.
  • Add about 1½ cups of the reserved cooking liquid to the potatoes and stir until creamy. Add the butter, salt, and pepper, and stir to incorporate.
  • Garnish with thyme leaves, if desired.
  • Note: You can save any extra cooking liquid and use it to rehydrate leftover mashed potatoes the next day.
  • Enjoy!

Nutrition Facts : Calories 529 calories, Carbohydrate 51 grams, Fat 37 grams, Fiber 4 grams, Protein 9 grams, Sugar 8 grams

ROASTED GARLIC MASHED POTATOES-WITH BAY LEAF



Roasted Garlic Mashed Potatoes-With Bay Leaf image

Make and share this Roasted Garlic Mashed Potatoes-With Bay Leaf recipe from Food.com.

Provided by Lastar Wellness

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 5

1 medium head of garlic
1 1/4 lbs potatoes
1 bay leaf
1/2 teaspoon salt
3 tablespoons fat-free buttermilk

Steps:

  • Preheat oven to 350. Remove papery skin from garlic, slice top to expose cloves. Wrap in foil;bake until cloves are soft-approximately 45 -60 minutes. Let cool 10 minutes and squeeze pulp from cloves.
  • Peel potatoes and slice thinly.
  • In a larger pot, combine potatoes, bay leaf 1/4 teaspoon salt-cover with cold water, bring to boil. Reduce heat to simmer;cook until potatoes are tender-approximately 10 - 15 minutes. Drain, reserving cooking liquids - discard bay leaf.
  • Mash potatoes with garlic, buttermilk and remaining salt, thin with cooking liquid as needed.

Nutrition Facts : Calories 120.5, Fat 0.2, Sodium 300.5, Carbohydrate 27.3, Fiber 3.3, Sugar 1.2, Protein 3.3

Tips:

  • Choose the right potatoes: For this recipe, it's best to use small, waxy potatoes that will hold their shape well during cooking. Varieties like fingerling, baby red, or new potatoes are all good options.
  • Use fresh bay leaves: Fresh bay leaves have a more intense flavor than dried leaves, so they're the best choice for this recipe. If you don't have fresh bay leaves, you can use 1/2 teaspoon of dried bay leaves instead.
  • Don't overcrowd the pan: When cooking the potatoes, don't overcrowd the pan or they won't cook evenly. If you need to cook a lot of potatoes, do it in batches.
  • Cook the potatoes until tender: The potatoes are done cooking when they are tender when pierced with a fork. Be careful not to overcook them, or they will become mushy.
  • Season to taste: Once the potatoes are cooked, season them to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika, if desired.

Conclusion:

These potatoes with bay leaves are a simple but flavorful side dish that can be served with a variety of main courses. They're perfect for weeknight dinners or special occasions. The bay leaves add a subtle, earthy flavor to the potatoes that really elevates the dish. Whether you're a seasoned cook or a beginner, this recipe is sure to impress. So next time you're looking for a delicious and easy potato side dish, give these potatoes with bay leaves a try. You won't be disappointed!

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