Monday, April 9, 2007

Braised Potatoes

This may well become one of my favorites. It's good for you, it's low maintenance, and it's tasty. The flavors are simple and subtle, making it an great accompaniment dish--it won't overpower the main event. Also, I brought them to work today for lunch...excellent.

The recipe, from Food and Wine, is really direct and easy to follow. What I found most intriguing about the directions, however, is that you aren't meant to actually eat any of the seasoning. You simply cook the potatoes in with the garlic and bay, and then let that combination soak in. It really works out well--the potatoes just soak it up like little sponges.

And now, the recipe:
  • 1 1/2 pounds small Yukon Gold potatoes (about 3 ounces each)
  • 1/4 cup water
  • 4 fresh bay leaves
  • 3 garlic cloves, unpeeled
  • 1 teaspoon extra-virgin olive oil
  • Coarse sea salt
  1. In an enameled cast-iron casserole or saucepan just large enough to hold the potatoes in a single layer, combine the potatoes with the water, bay leaves, garlic, olive oil and 3/4 teaspoon of salt. Cover and cook over low heat, stirring occasionally, until the potatoes are tender, 25 to 40 minutes, depending on their size. Check the water during cooking and add a little more if the casserole is dry. Transfer the potatoes to a bowl and serve, passing more salt at the table.

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