graham wrote in rec.food.cooking:

> Seeing threads on both reminded me of a way of roasting potatoes. Cut
> a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
> squeezing the tater to open it slightly. Toss with olive oil and
> sprinkle with a little Maldon salt and then roast them. Obiously,
> you and your guests don't eat the leaf.

Would Maldon salt be the same OZ sea salt Peter sent me? I have a
little left.



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