Today was one of those lazy days when I just wanted to stay in my pajamas and cuddle up with my boys. A mid-afternoon snack was calling so I grabbed one of my favorite cookbooks for inspiration, The Forest Feast, Simple Vegetarian Recipes from my Cabin in the Woods by Erin Gleeson, not only because it’s beautiful – but because it’s filled with short and simple recipes using a handful of ingredients that I usually have at home. J flipped around the book until he came across this recipe for Bay Potatoes and insisted that we make it together. He had so much fun layering the different kinds of potatoes, onions and bay leaves in the baking dish and drizzling the warm butter and olive oil on top. This oven roasted treat warmed up our house and bellies on a crisp Autumn day.
- 3 sweet potatoes
- 3 small red onions
- 3 red potatoes
- 2 garlic cloves, minced
- 15 dry or 10 fresh (cut in half) bay leaves
- salt & pepper
- 2 tablespoons melted butter
- 3 tablespoons extra-virgin olive oil
- Cut into ¼ inch slices, and line up alternating like dominoes, in a greased 9×13 inch pan.
- Slip in bay leaves between every few slices.
- Drizzle melted butter and olive oil over everything.
- Bake at 425°F about one hour, or until fork tender and a bit crispy on the edges.