8 med red-skinned potatoes
1/2 c EVOO
40 small bay leaves
1 T coarse sea salt
2 t herbes de Provence
1 1/2 t coarsly cracked black pepper

8 med red-skinned potatoes 1/2 c EVOO 40 small bay leaves 1 T coarse sea salt 2 t herbes de Provence 1 1/2 t coarsly cracked black pepper

Preheat oven to 350. Using a small sharp knife and working on 1 potato, make 5 crosswise verticle cuts, spaced evently apart, from one side to the other (do not cut through). Place potato in 13x9 baking/broiler proof dish. Repeat with remaining potatoes. Add some of the EVOO to dish and toss to coat potatoes. Slide 1 bay leaf into each of the cuts. Mix the salt, pepper and herbes de Provence in a small bowl and sprinkle over potatoes. Roast potatoes until tender about 55 min. Preheat broiler. Drizzle remaining oil over potatoes. Broil until potatoes begin to brown about 4 min.