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Potatoes Roasted with Olive Oil and Bay Leaves

Potatoes Roasted with Olive Oil and Bay Leaves


  • 8 medium-size red-skinned potatoes
  • 1 tablespoon coarse sea salt
  • 2 teaspoons herbes de Provence*
  • 1 1/2 teaspoons coarsely cracked black pepper
  • *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

Recipe Preparation

  • Preheat oven to 350°F. Using small sharp knife and working on 1 potato, make 5 crosswise vertical cuts, spaced evenly apart, from 1 side to other side (do not cut through). Place potato in 13x9x2-inch broilerproof baking dish. Repeat with remaining potatoes. Add some of oil to dish and toss potatoes to coat. Slide 1 bay leaf into each cut in each potato. Mix salt, herbs, and pepper in small bowl and sprinkle over potatoes. Roast potatoes until tender, about 55 minutes. Remove dish from oven. Preheat broiler. Drizzle remaining oil over potatoes. Broil until potatoes begin to brown, about 4 minutes.

Reviews Section

Roasted Baby Red Potatoes with Lemon and Bay Leaves

Every month I receive a box of plump and fragrant lemons from my father (and even occasionally from my good friend Kristy) who lives in Southern California. He has an enormous lemon tree in his backyard, which tirelessly produces a massive crop every year.

Every time I open that box I marvel: The scent of a fresh lemon is so floral, its zest so tangy, and its juice so tingly. A lemon enlivens everything you cook with it. This little fruit has so much to offer and so much to give that I don't waste a drop of its juice or an inch of its skin.

With all these marvelous attributes, it's not surprising what a single lemon can do for a dish. Aside from using my father's lemons in vinaigrettes, sauces, cocktails, and desserts, I also like to roast them with baby red potatoes. Their transformative power on the humble tubers is remarkable. Add garlic and bay leaves and the roasted potatoes become tangy, earthy, and just succulent.

Growing up Italian was such a rich and fulfilling experience. What I can say for sure is that it made both of us pretty passionate foodies, with a deep respect for traditional dishes and ingredients. Easter is upon us and in true Italian fashion we are sharing a dish that is a classic in Nicoletta's family in Rome at Easter lunch, and one that we have come to appreciate also here in Canada.

Come with us today while we share a comforting, rustic, truly Italian dish we call Excellent Roasted Lamb and Potatoes, Roman Style!

Crispy Bay Roasted Smashed Potatoes With Green Sauce

Crispy Smashed Potatoes are the gold standard of after-school snacks! I mean, we can have oven-baked chips everyday but if there is a better, more adventurous and crispier way to sample our afternoon carbs then …. why not? These bay leaf infused crispy roasted potatoes are perfect on their own but that magic Avocado and Dill Green Sauce just makes them next level.

The Science Of Making A Good Crispy Smashed Potato

This isn’t a recipe per se. It is more of a reminder to try cooking your potatoes differently for a change. You can make crispy roasted smashed potatoes out of any potatoes, I reckon. But for the ultimate shattering crispiness and pop-in-your-mouth-with-ease factor, I would suggest baby salad potatoes. They are great for boiling and not floury which means they won’t fall apart when you boil them. It also means, they will retain their shape when you (gently) smash them. See, I told you. More kitchen science than recipe.

Now you can smash them with anything flat that you can bear down on. But I like to use the metal skimmer (see picture) because of the tiny holes. The tiny holes as opposed to the large slats of a turner don’t cause the potato to disintegrate and pop out of the slats. Rather, they make sure the potato doesn’t pass through the holes and even create a beautiful pattern sometimes. I leave the thin skin on the potato as it amps the crispy factor when it blisters and curls around the edges as it roasts.

Creamy carbs need something sharp and fresh to cut through the richness. My 2-minute green sauce is a fabulous accompaniment to these gorgeous crispy roasted smashed potatoes. The avocado forms a lovely smooth base and gives it that stunning vibrant green colour while the dill and capers and lemon add the acidity to make this sauce utterly delicious and spoonable. Try them both tomorrow and tell me what you think. Mine disappear off the plate in literally 3-4 minutes!

A little catchup from my world

Back in the day, before we started putting all our faith in Google algorithms and SEO advice, I used to “actually” blog. I used to share snippets of my daily life – both in words and in pictures. And I really want to start doing that again. So, if you are here just for the recipe you can scroll straight down (there is also a Jump To Recipe button right at the top of this post). But if you would like to indulge in my musings, my stories, my photos – hang around. There will be a lot of those going forward.

We are still in self-imposed limbo due to Covid here in Sydney. Staying in, working, cooking, going on walks, driving to school and back – on repeat. We are only going out every few weeks for a haircut. I have sourced masks on Etsy and from the lovely Rachel Gyan and they feel good. Nick is doing well. I can’t believe next week it will be a year since he went into surgery. He has come an incredibly long way in his recovery.

That promise I made to myself four years ago at the height of my food depression – I have kept that promise going. I have kept cooking everyday to rediscover my joy of food and eating. I must have cooked a thousand meals since then and learned so many more cooking techniques and dishes in the process. It means I have been treating myself to a lot of cookbooks too – Aran, The Cook And The Baker and Flour & Stone are amongst my recent ones.

It has been awfully cold here this week due to large amounts of snowfall in parts of our state. We have been occasionally roasting marshmallows over open fires out in the garden. But the rains are forcing us back indoors. Some of my lemon trees are still burgeoning with golden fruit. I keep telling myself to harvest them or else the possums will get to them. There are so many lemon favourites I want to make, like this Lemon Cake or this lemony brown butter friand cake or this homemade Iced Lemon Tea. But I also want to try out a spicy lemon pickle and a vegan lemon mousse.

After re-igniting my Sourdough passion in April at the start of isolation and lockdown (the last time I baked was almost 8 years ago) I have graduated to baking up to five loaves of sourdough a week. I am giving away two loaves every week and working on finessing five beautiful sourdough recipes that I hope to share in a few weeks (hopefully you have already looked at my Illustrative Sourdough Starter Guide). Along with a basic Starter Sourdough Recipe, I am really excited to share my favourite Rosemary & Potato bread, Walnut Fennel & Raisin bread, Turmeric Caramelized Onion & Nigella bread and a Chocolate Walnut & Raisin bread.

The winter sun in the garden is like a salve to my soul. The stark sunlight is only an illusion as the warmth is as gentle as a soft breeze. Gentle enough that my breath fogs over my coffee cup as I walk around to get my five minutes of Vitamin D, discovering new colours in the leaves and new buds on the Camelias. If this isolation has taught me anything, it is that I am a homebody and that a slower lifestyle can be a boon sometimes. Until next time. Ciao! Be Well!

Duck Fat Roasted Potatoes

To make the herb salt, mix all ingredients in a bowl. Peel the potatoes and cut into large evenly-sized pieces, so they cook at the same time. Place into a large saucepan with the salt, pepper, herb sprigs, bay leaf and garlic. Cover with plenty of water, place over medium heat and bring to a simmer. Cook the potatoes until they are tender. Be careful – they must be tender, but not falling apart. Gently drain the potatoes and spread out in a single layer on a tray. Leave in the fridge overnight, uncovered, in order to allow a slight skin to form on the outside.

Preheat the oven to 210°C. Place a large roasting pan in the oven to heat. In a small saucepan, melt the duck fat with the extra virgin olive oil until hot and combined.

When the roasting pan is very hot, add the extra virgin olive oil mixture and then the potatoes. Toss the potatoes in the extra virgin olive oil and return the pan to the oven for 15–20 minutes, or until the potatoes begin to form a lovely golden brown crust. Add the thyme leaves and rosemary, and stir the potatoes to expose the uncooked sides. Return to the oven and finish cooking for a further 10–15 minutes. Once the potatoes are a nice, crispy brown, season with herb salt and serve.

Key ingredients

Mini potatoes: sometimes also called new potatoes, baby potatoes. The are usually available at the beginning of potato season in early summer but are often available at other times of the year as well.

Olive oil: some good quality olive oil will help roast the potatoes. I like to use extra virgin for maximum flavor. If you're not a fan of olive oil you could use your prefer oil for roasting.

Garlic: some fresh garlic cloves add some lovely flavor to these potatoes. And the great thing is you can leave them whole, they actually work better without peeling them! The garlic cloves will infuse into the potatoes and take on a lovely mild, mellow flavor. You can either eat them with the potatoes or leave them on the plate.

Fresh herbs: the recipe works best with more woody herbs such as rosemary and thyme. You could also try with your other favorite roasting herbs such as sage or bay leaves. Its best to use fresh herbs if you possibly can, it will have much better flavor. If you just can't get fresh herbs you could use dried. Try to make sure its jar that's been freshly opened and not one that's been sitting around in the back of the cupboard forever, it'll have no flavor.

Oven Roasted Red Potatoes

This Oven Roasted Red Potatoes recipe is a fast, easy and delicious side dish that goes with just about anything. It’s especially good as a side dish with your Tofu Scramble or Vegan Lentil Burger.

This recipe calls for 1/2 pound of red potatoes, but you can easily double the recipe and have plenty of leftovers for the week.

Leave the skins on. They have lots of extra fiber and nutrients.

You can make it using 2 tsp of olive oil without the vegetable broth, but we recommend using oil and vegetable broth together to cut back on the calories and add more flavor.

Like so many of our recipes, this one may have a hard time making it to your plate. We tend to eat most of them while we’re getting everything else ready. May you have better luck with these as a side dish instead of an appetizer!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Serving size is about 1 cup of potatoes.

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If you don&rsquot have bay leaves on hand, what makes a good substitute? One of the best substitutes we&rsquove found for bay leaves is a pinch of poultry seasoning. It offers some of the same earthiness and complexity of flavor. When added to recipes that call for a bay leaf, poultry seasoning will retreat into the background as the dish cooks and lend a delicious touch. Fresh California bay leaves are not a recommended substitute for dried bay leaves. They have a menthol-like aroma that may overpower some recipes.

Roasted Poussins & Potatoes

An elegant change up on chicken and potatoes. We use salt from Mallorca that’s infused with hibiscus, but regular salt is more than okay.

1 clove finely minced garlic

1 tablespoon butter, softened

1/2 teaspoon Mallorcan hibiscus salt

freshly ground black pepper

a dozen small creamer potatoes

1/2 teaspoon finely chopped fresh thyme

1. Preheat the oven to 400°F (on convection if possible).

2. Rub each poussin with coarse salt and rinse under cold water. Pat dry with paper towels.

3. Grate the zest from the lemon, being sure not to get any of the pith. Reserve the lemon.

4. Make a paste of the zest, 3/4 of the minced garlic, the butter, hibiscus salt, and a few grinds of coarse pepper.

5. Using your fingertips, separate the skin from the breast of each poussin and massage half of the butter mixture under the skin of each bird.

6. Meanwhile, steam the potatoes for 7 minutes.

7. Cut them in half and toss in a roasting pan with the olive oil and a pinch of coarse salt and pepper.

8. Lay the poussins on top.

9. Cut your reserved lemon in half and squeeze the juice over the birds and stuff the squeezed halves inside the cavities. Sprinkle the birds with a good grind of black pepper and a pinch of coarse salt.

10. Roast for 40 minutes, or until browned and cooked through (a thermometer should register 180°F in the thickest part of the thigh).

11. Take the poussins out and let them rest.

12. Toss potatoes with the thyme, return to the oven and roast for an additional 5 minutes or until crispy.

Roast pork belly with garlic potatoes recipe

Rolled up in a porchetta-style roast, this pork belly is filled with a nutty stuffing and cooked with garlicky roast potatoes and refreshing fennel. Serve with seasonal greens on the side for the ultimate Sunday feast.


  • 1.5 kg pork belly joint, unrolled, trimmed of excess fat
  • 1 tbsp fennel seeds, roughly ground
  • 1 tbsp chilli flakes
  • 3 unwaxed lemons, plus wedges to serve
  • 2 tbsp olive oil, plus 200ml for the potatoes
  • 3 large fennel bulbs, 2 cored and finely sliced and 1 quartered, fronds reserved
  • 20 g pack rosemary, leaves only, roughly chopped
  • 20 g pack sage, leaves only, roughly chopped
  • 10 cloves garlic, finely chopped, plus 1 halved bulb for the potatoes
  • 50 g pine nuts
  • 50 g fresh breadcrumbs
  • 50 g raisins
  • 2 kg potatoes, unpeeled and cut into chunks
  • 10 g pack bay leaves
  • 3.3 lbs pork belly joint, unrolled, trimmed of excess fat
  • 1 tbsp fennel seeds, roughly ground
  • 1 tbsp chilli flakes
  • 3 unwaxed lemons, plus wedges to serve
  • 2 tbsp olive oil, plus 200ml for the potatoes
  • 3 large fennel bulbs, 2 cored and finely sliced and 1 quartered, fronds reserved
  • 0.7 oz pack rosemary, leaves only, roughly chopped
  • 0.7 oz pack sage, leaves only, roughly chopped
  • 10 cloves garlic, finely chopped, plus 1 halved bulb for the potatoes
  • 1.8 oz pine nuts
  • 1.8 oz fresh breadcrumbs
  • 1.8 oz raisins
  • 4.4 lbs potatoes, unpeeled and cut into chunks
  • 0.4 oz pack bay leaves
  • 3.3 lbs pork belly joint, unrolled, trimmed of excess fat
  • 1 tbsp fennel seeds, roughly ground
  • 1 tbsp chilli flakes
  • 3 unwaxed lemons, plus wedges to serve
  • 2 tbsp olive oil, plus 200ml for the potatoes
  • 3 large fennel bulbs, 2 cored and finely sliced and 1 quartered, fronds reserved
  • 0.7 oz pack rosemary, leaves only, roughly chopped
  • 0.7 oz pack sage, leaves only, roughly chopped
  • 10 cloves garlic, finely chopped, plus 1 halved bulb for the potatoes
  • 1.8 oz pine nuts
  • 1.8 oz fresh breadcrumbs
  • 1.8 oz raisins
  • 4.4 lbs potatoes, unpeeled and cut into chunks
  • 0.4 oz pack bay leaves


  • Cuisine: British
  • Recipe Type: Pork
  • Difficulty: Medium
  • Preparation Time: 40 mins
  • Cooking Time: 240 mins
  • Serves: 6


  1. Pat the pork belly dry with kitchen paper. If it isn't already, score the skin deeply at 1.5cm (5/8in) intervals. Make 3 even, deep cuts into the flesh-side, without cutting into the fat. Season, then rub with the fennel seeds, chilli flakes and finely grated zest of 1 lemon. Allow to stand at room temperature for 30 minutes.
  2. To make the stuffing, warm the 2 tablespoons of oil in a heavy-based frying pan and cook the sliced fennel over a medium heat for 10 minutes, partially covered, until soft and brown. Uncover and cook over a medium heat for 15-20 minutes, stirring often, until sticky and caramelised.
  3. Add the herbs, chopped garlic and pine nuts. Cook for 5 more minutes, then stir in the breadcrumbs, raisins, and the juice of the zested lemon. Spoon onto a large plate and leave to cool completely.
  4. Preheat the oven to 150˚C/300˚F/gas mark 2.
  5. Press the cooled stuffing onto the flesh side of the pork belly and tightly roll widthways so that it only just closes up. Tie securely with cook&rsquos string.
  6. Place the tied joint on top of the quartered fennel, in the centre of a large, deep roasting tray. Place the potatoes and remaining 2 lemons, roughly chopped, around the meat with the halved garlic bulb and bay leaves, drizzling them all with the extra 200ml oil. Roast for 2 hours 45 minutes, uncovered, tossing the potatoes halfway through, until everything is tender.
  7. Remove the joint and garlic to a plate and rest under foil for 30 minutes. Turn the oven up to 250˚C/475˚F/gas mark 9. Toss the potatoes and roast for another 10&ndash15 minutes.
  8. Return the pork to the pan and roast for a final 20 minutes or so, turning if necessary, until the skin has crackled and puffed up. Set aside to rest for a few more minutes.
  9. Squeeze the roasted garlic from the bulb and mix into the potatoes. Remove the string and crackling, then cut the pork into slices. Serve with the crackling and the potatoes sprinkled with the reserved fennel fronds.

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