Bronwyn wrote:
> Here' a yummy trick with fresh or dried bayleaves and potatoes:
>
> Roast potatoes to go with a pork roast: wash some evenly sized red
> potatoes, one per person.
> Leaving the skin on, partially cut through the middle of each one,
and
> using the tip of the knife, wedge open the cut slit and slide a whole
> bayleaf in.
> Place potatoes around the roast or in a separate dish, slurp a little
> olive oil over, add sea salt, and roast until tender. Delicious!!
>
> Cheers
> Bronnie
> Oz
>

Do you think this would work/be worth it if you were just baking the
potatoes, even? It sounds great.