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Braised Potatoes with Garlic and Bay Leaves

Servings 6

Ingredients
  

  • pounds small new potatoes scrubbed 
  • 3 tbsp olive oil
  • 1-2 cup water or chicken stock
  • 2 bay leaves fresh if you can find them
  • 4 garlic cloves peeled and bruised
  • salt and pepper

Instructions
 

  • If the potatoes are larger than golf balls, cut them in half. 
  • Place the potatoes in a saucepan large enough to hold them in a snug single layer without crowding.  Add the olive oil and pour in enough water or stock to come ⅓rd way up the sides of the potatoes (between 1-2 cups, it all depends on the size of your pot and the size of the potato).  Tear the bay leaves in half and add them along with the garlic.  Season with salt and pepper. 
  • Cover and bring to simmer over medium heat.  When the liquid is simmering, lower the heat to medium-low so the liquid simmers gently. Braise, lifting the lid and turning the potatoes with a spoon, once, halfway through, until the potatoes are just tender, about 20 mins.
  • To finish, remove the lid and increase heat to high.  Boil, gently shaking the pan back and forth, until the water evaporates and you can hear oil sizzle, about 5-8 mins.  The braised garlic cloves will break down and coat the potatoes as you shake the pan.  When everything seems to be sticking to the pan, add a few Tbs. of water and using a wooden spoon, scrape the bottom of the pan.  All the stuff at the bottom will lift and coat the potatoes and add so much flavor.
  • Serve hot.