Sunday, October 16, 2011

Braised Potatoes with Garlic and Bay Leaves

With the weather getting cooler, I found myself drawn to more rich, slow cooked foods. This may explain how I ended up with a new cookbook All About Braising. I cannot wait to try so many of the recipes found in this book, although most of them are more suited to weekend projects. It's rare that I start at the very beginning of a cookbook, but I was looking for a side dish to use up some of the CSA vegetables we have on hand and the first thing in the book and the most appropriate recipe for the evening was this potato dish. I've never made potatoes quite like this and was pleased with the results. Next time, I think I'll try the butter and rosemary variation.

One year ago: Pearl Couscous with Olives, Tomatoes and Feta

Braised Potatoes with Garlic and Bay Leaves (from All About Braising)

1.5lbs small red or white potatoes
3 tbsp extra virgin olive oil
1 cup chicken stock
2 bay leaves
2 - 3 garlic cloves, peeled and crushed
coarse salt and freshly ground black pepper

1. If the potatoes are larger than a golf ball, cut them in half. Peel them if the skins are not relatively thin.
2. Place potatoes in a saucepan (with fitted lid) large enough to hold them in a snug single layer without crowding.
3. Add olive oil and pour in enough stock to come halfway up the sides of the potatoes.
4. Tear bay leaves in half and add them along with the garlic. Season with salt and pepper.
5. Cover and bring to a simmer over medium heat. When water is simmering, lower heat to medium-low.
6. Braise, lifting the lid and turning the potatoes once halfway through, until the potatoes are just tender, about 20 minutes.
7. Remove lid, increase heat to high, and boil, gently shaking the pan back and forth until the water evaporates.

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