- 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
- 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.
One Serving Calories 148 kcal, Total Fat 1.3 gm, Saturated Fat 0.2 gm, Protein 3 gm, Carbohydrates 32 gm.
Cooking Club Tip Bay leaves come from the evergreen bay laurel tree, which is native to the Mediterranean. The Turkish variety is smaller and more subtle in flavor than the Californian; both are commonly used in their dried forms to flavor soups and stews. Fresh bay leaves are much stronger but are harder to find. Some specialty food shops may carry them, or you can order them online.
You can double the recipe to serve everyone in your club.