Braised Potatoes with Fresh Bay Leaves
These potatoes go with just about everything, from simple roast salmon to a whole roast chicken and any kind of stew.
- 1 1/2 pounds small Yukon Gold potatoes (about 3 ounces each)
- 1/4 cup water
- 4 fresh bay leaves
- 3 garlic cloves, unpeeled
- 1 teaspoon extra-virgin olive oil
- Coarse sea salt
HOW TO MAKE THIS RECIPE
- In an enameled cast-iron casserole or saucepan just large enough to hold the potatoes in a single layer, combine the potatoes with the water, bay leaves, garlic, olive oil and 3/4 teaspoon of salt. Cover and cook over low heat, stirring occasionally, until the potatoes are tender, 25 to 40 minutes, depending on their size. Check the water during cooking and add a little more if the casserole is dry. Transfer the potatoes to a bowl and serve, passing more salt at the table.