BRAISED POTATOES WITH GARLIC, SHALLOTS, AND FRESH HERBS
A favourite of mine.......easy-to-prepare and ready in about 40 minutes - I adore potatoes!
1.5 lbs small to medium potatoes 1 large shallot, sliced into 1/2-inch slices 4 – 5 fresh garlic cloves 1 large sprig of fresh rosemary, broken in half, plus more for garnishing 4 – 5 sprigs of fresh thyme, plus more for garnishing 2 dried bay leaves, broken in half 3 tablespoons extra virgin olive oil 9 fluid ounces chicken stock (or vegetable stock) sea salt freshly ground black pepper
Rinse and scrub the potatoes lightly in a colander under running water. If the potatoes are on the smaller side–less than 1-inch wide and not very long–leave them intact. Slice any larger potatoes in half crosswise.Place the potatoes in a saute pan so that the potatoes in a single layer. Add the sliced shallot, garlic cloves, fresh rosemary, thyme, and dried bay leaves to the pan. Add the olive oil and toss to coat evenly. Pour in the chicken stock and season lightly with sea salt and pepper (the salt will concentrate as the potatoes cook, so avoid overdoing the salt).Cover the pan and bring to a simmer over medium heat. Reduce the heat to very low simmer and cook the potatoes, covered, for 10 minutes. Turn the potatoes, cover, and simmer for an additional 10 to 12 minutes, or until they are tender. There should still be a relatively substantial amount of braising liquid in the pan.Remove the lid and bring to high heat or until the braising liquid has come to a boil. Continue to cook over high heat, shaking the pan back and forth gently, until all of the braising liquid has evaporated and the potatoes begin to sizzle in any remaining oil in the pan (at this point, the shallots and garlic will have reduced to a buttery glaze, which should coat the potatoes evenly). Remove from the heat, discard the bay leaves and any tough remaining sprigs of rosemary and thyme. Taste, season more if needed and garnish with chopped fresh thyme leaves.