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