Courtesy of PureZing

Serves 4-6

INGREDIENTS:

24 small potatoes, scrubbed
Jar of bay leaves, some broken in half
3 Tablespoons extra virgin olive oil
1 Tablespoon butter
2 cloved garlic, pressed
Sea salt and freshly ground pepper
Parmesan, freshly grated (optional)

DIRECTIONS:

Stand potato on end and insert a skewer, top to bottom, closer to one side of the potato than the other. Lay the potato down with the skewer side closer to the cutting board and parallel to it.
Cutting crosswise through the potato all the way to the skewer (it will keep you from cutting all the way through the potato), start at one end of the potato and work your way across, making cuts every 1/8 –inch. Remove the skewers when all cutting is done.

Preheat oven to 375 degrees.

Insert at least three bay leaves into separate cuts across each potato. Bay leaf should go all the way to the bottom of the cut. Melt olive oil and butter in a roasting pan over medium heat. Add garlic and potatoes in a single layer. Move and turn potatoes as able without disturbing bay leaves. Salt and pepper to taste.

Place roasting pan in oven and roast for 30 minutes or till potatoes are tender and golden brown.
Remove bay leaves, turn potatoes in any drippings. Serve hot.

May sprinkle with freshly grated Parmesan if desired.