Though: butter could be optional in this dish however I added some butter because I think it helps brown the potatoes.

1. Preheat oven to 200°C (400°).

2. Put potatoes in a saucepan with cold water and a good pinch of salt. Bing to the boil, then lower the heat and cook gently for 10 minutes. Drain. When cool enough to handle, make a slit in each potato about three-quarters of the way through, then gently squeeze to widen the slit and stuff in a bay leaf. Put potatoes in a shallow ovenproof dish. Drizzle with a little oil, then roll them around the dish until coated in oil. Sprinkle with sea salt and dot with butter.

3. Roast potatoes for about 30-35 min, shaking pan once or twice. Serve crunchy and hot.

TIPS:
When small red new potatoes are available, try them for a change.

Enjoy!