Aromatic and delicately flavored.

8 potatoes (more or less, as needed)
8 bay leaves (or one for each potato used)
1 T olive oil
3 T broth (or more olive oil)
salt and pepper, to taste

1. Preheat oven to 400ºF.

2. Make a deep slit lengthwise in each potato, cutting about 3/4 of the way through. Tuck a bay leaf in the slit. Put the potatoes in a baking dish. Drizzle with the olive oil and broth or all olive oil, making sure some gets inside the potatoes and the skins are well coated. Push the potato halves back together. Sprinkle outsides with salt and pepper.

3. Bake for 45 minutes to an hour (or less depending on the size of the potatoes), until the potatoes are tender (poke them with a knife or skewer) and brown most of the broth (if using) has evaporated.

4. Remove from the oven, take out the bay leaves (or keep them in, for effect) and serve.