Potatoes Braised In Aromatic Broth

Name: Potatoes Braised In Aromatic Broth
Total time: 2 h 15 min
Yield: Six servings
Ingredients: 4 pounds small white potatoes; 3 heads garlic, top 1/2-inch sliced off to expose the cloves; 3 shallots, unpeeled; 4 bay leaves; 2 sprigs fresh thyme; 6 sprigs Italian parsley; 1/2 teaspoon white peppercorns; 1 1/2 teaspoons kosher salt; 3 tablespoons extra virgin olive oil; 4 cups chicken broth, homemade or low-sodium canned

By Molly O'Neill

Total Time: 2 hours 15 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:Six servings

4pounds small white potatoes
3heads garlic, top ½-inch sliced off to expose the cloves
3shallots, unpeeled
4bay leaves
2sprigs fresh thyme
6sprigs Italian parsley
½teaspoon white peppercorns
1½teaspoons kosher salt
3tablespoons extra virgin olive oil
4cups chicken broth, homemade or low-sodium canned

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees. Place the potatoes and garlic in a 12-inch round casserole, at least 3 inches deep. Scatter the shallots, bay leaves, thyme, parsley and peppercorns over the top. Sprinkle with the salt and drizzle the olive oil evenly over the top. Pour in the chicken broth. Bake until the potatoes are tender, about 1½ hours.
Step 2
Turn the oven up to 450 degrees. Bake until most but not all of the liquid is absorbed, about 45 minutes longer. Discard the bay leaves and herbs. Serve, spooning a little of the remaining liquid over the top.