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Export 4 ingredients for grocery delivery
Step 1
1 If the potatoes are larger than golfball size, cut them in half
Step 2
2 If you are leaving them whole, use a vegetable peeler to remove a band of skin around the circumference of each potato; that will allow the flavors of the braising liquid to penetrate
Step 3
3 Place the potatoes in a saucepan large enough to hold them in a snug single layer without crowding
Step 4
4 Add the oil, then enough broth to come halfway up the sides of the potatoes
Step 5
5 Tear the bay leaves in half and add them to the saucepan, along with the garlic (to taste)
Step 6
6 Season lightly with salt and pepper
Step 7
7 Cover and cook over medium heat; once the broth is bubbling at the edges, reduce the heat to medium-low
Step 8
8 Braise, lifting the lid and turning the potatoes with a spoon after about 10 minutes; cover and cook until the potatoes are just tender when pierced with a thin skewer, for a total of about 20 minutes
Step 9
9 Uncover and increase the heat to high; boil, gently shaking the pan back and forth, until the water evaporates and you can hear the oil sizzle, about 5 minutes
Step 10
10 The braised garlic cloves will break down and coat the potatoes as you shake the pan
Step 11
11 Discard the bay leaves; serve hot
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