These are my favorite potatoes because you don’t have to add any butter or sauce to flavor them.  They are wonderful just as is.  They come out all creamy and delicate with the flavor of the garlic, oil and herbs.  The potatoes should be about an inch to an inch and a quarter in diameter, otherwise cut in half. They should sit side by side in one layer in the pan.  Any white wine will do, but I like  vermouth.

Braised Potatoes with Garlic and Herbs

 

1 ½ lbs. small potatoes scrubbed

3 T olive oil

Chicken stock or broth as needed

¼ c vermouth

1 bay leaf (broken in half)

2-3 cloves of garlic, peeled and bruised

2 sprigs fresh rosemary

2 sprigs fresh thyme

coarse salt and freshly ground black pepper

Place the potatoes in a Dutch oven or frying pan.  Pour enough stock to come up half-way on the potatoes.  Add vermouth and drizzle with olive oil.  Nestle in the garlic and herbs.

Put on the lid and braise gently until the potatoes are tender enough to pierce with a fork – about 20 minutes.  Take off the cover and crank up the heat to evaporate the liquid.  Gently shake the pan back and forth or use a wooden utensil to stir until they become golden brown.  Take out the bay leaf and empty sprigs.