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Wine-Braised Potatoes with Garlic and Bay

4 Servings
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The traditional way of cooking potatoes with these classic Portuguese flavors is to slow-roast them in the oven or long-braise them on the stovetop alongside meat. But in “Authentic Portuguese Cooking,” author Ana Patuleia Ortins includes a quicker, meat-free version that yields a wonderfully delicious side. We opted to use a mixture of wine and chicken broth for simmering (wine alone tended to toughen the exteriors of the potatoes).

Ingredients

  • 2

    pounds Yukon Gold OR red potatoes, peeled and cut into 1- to 1½-inch chunks

  • 2

    medium garlic cloves, minced

Directions

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