- 3 pounds Yukon gold potatoes, thinly sliced
- 8 bay leaves
- 6 cloves garlic, unpeeled
- ⅓ cup olive oil
- Kosher salt and black pepper
- 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 1½ teaspoons salt and ½ teaspoon pepper. Bake until the potatoes are tender and browned, 50 minutes to 1 hour.