Well, I’m proud to say I’ve gone this long without posting another recipe from Bon Appetit mag. But the streak is now over.
This side dish is perfect for guests because it looks so festive but actually requires very little work. Here’s how it’s done: First the russet potatoes must be trimmed on all sides until they are perfect rectangular shapes. Then they are thinly sliced and placed into a greased baking dish, along with some bay leaves. Then they are drizzled with lots o’ melted butter and roasted until crispy perfection. See? Very easy.
I was pretty satisfied with this dish. The potatoes crisped up nicely, thanks to their thinness and that generous drizzle of butter, and the aroma of the bay leaves truly worked its magic. The only problem was that I didn’t make the potatoes rectangular enough (geometry is not my forte) so the dish didn’t turn out nearly as pretty as the picture in the magazine. Oh well…
For the full recipe, CLICK HERE.