BRAISED POTATOES WITH GARLIC AND BAY LEAVES

1 1/2 pounds small red or white potatoes, scrubbed
3 tablespoons extra-virgin olive oil
1 cup water or chicken stock
2 bay leaves
2 to 3 garlic cloves, peeled and bruised
Coarse salt and freshly ground black pepper

Place potatoes in saucepan large enough to hold them in a snug single layer without crowding. Add olive oil and enough water or stock to come halfway up sides of potatoes.

Tear bay leaves in half and add them along with garlic. Season with salt and pepper. Cover and bring to simmer over medium heat.

When water is simmering, lower heat to medium-low. Braise, lifting lid and turning potatoes with a spoon once after about 10 minutes. Potatoes are done when they're just tender when pierced with a thin skewer, about 20 minutes total.

Remove lid. Increase heat to high and boil, gently shaking pan back and forth, until water evaporates and you can hear oil sizzle, about 5 minutes. Garlic cloves will break down and coat potatoes as you shake the pan.

Serve hot.

Servings: 4
Source: All About Braising: The Art of Uncomplicated Cooking by Molly Stevens