Braised Potatoes with Garlic and Bay Leaves

Variation: 2 leafy sprigs of rosemary in place of the bay leaves and butter in place of the olive oil.

Braised Potatoes with Garlic and Bay Leaves
Braised Potatoes with Garlic and Bay Leaves

PREP TIME

5

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    lbs. small red or white or fingerling potatoes, scrubbed

  • 3

    tablespoons extra virgin olive oil

  • 1

    cup water or chicken stock

  • 2

    bay leaves, preferably fresh

  • 2 to 3

    garlic cloves, peeled and bruised

  • Course salt and freshly ground black pepper

Directions

Place the potatoes in a saucepan large enough to hold them in one snug layer without crowding. Add the olive oil and enough water or stock to come halfway up the sides of the potatoes. Tear the bay leaves in half and add them along with the garlic. Season with salt and pepper. Cover and bring to a simmer over medium heat. Once at a simmer, lower the heat to medium-low so the liquid simmers gently. Braise about 20 minutes, until tender, turning the potatoes once about halfway through the cooking time. Remove the lid, increase the heat to high and boil, shaking the pan back and forth until the liquid evaporates and you can hear the olive oil sizzle, about five minutes. Serve hot.

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