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Braised Potatoes with Fresh Bay Leaves

January 1, 2009  |  recipes
  •  1/2 pounds small Yukon Gold potatoes (about 3 ounces each)
  • 1/4 cup water or low-salt chicken stock
  • 4 fresh bay leaves
  • 3 garlic cloves, unpeeled
  • 1 teaspoon extra-virgin olive oil
  • Coarse sea salt

In an heavy, heat-proof casserole, or a large saucepan just large enough to hold the potatoes in a single layer, combine the potatoes with the water or stock, bay leaves, garlic, olive oil and 3/4 teaspoon of salt. Cover and cook over low heat, stirring gently occasionally, until the potatoes are tender, about 25 to 40 minutes, depending on their size. Check the liquid during cooking and add a little more water if the pan is dry. Transfer the potatoes to a bowl and serve, passing salt and pepper at the table. Adapted from FoodandWine.com