Test Kitchen Notes
This recipe is by Chris Morocco and appears in Dinner Made Simple. —The Editors
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Ingredients
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3 pounds
Yukon gold potatoes, thinly sliced
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8
bay leaves
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6
cloves garlic, unpeeled
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1/3 cup
olive oil
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Kosher salt and black pepper
Directions
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Heat oven to 425° F. Arrange the potatoes and bay leaves in an overlapping-shingle pattern in a 3-quart baking dish. Scatter the garlic on top and drizzle with the oil. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bake until the potatoes are tender and browned, 50 minutes to 1 hour.
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