Braised Potatoes with Garlic & Bay Leaves

1 1/2 pounds small red or white potatoes, rinsed
3 T. olive oil
1 C water or chicken stock
2 bay leaves
2-3 garlic cloves, peeled and smashed
Kosher salt and fresh pepper

-If potatoes are larger than a golf ball, cut them in half
-Place the potatoes in a pot large enough to hold them in a snug single layer. A cast iron pot is awesome.
-Pour in the olive oil and enough water or chicken stock to come halfway up the sides of the potatoes.
- Add the bay leaves, garlic cloves, and sprinkle of salt and pepper.
- Cover the pot and bring the stock to a simmer. Reduce heat to medium-low and cook until the potatoes are just tender, about 20 minutes.
- Remove the lid, turn the heat to high, and cook until the liquid reduces, becomes thick, and starts to coat the potatoes.  Shake the pot and stir occasionally.
- Serve hot with an extra sprinkle of salt and pepper.

Other options:
- Use 2 sprigs of rosemary in place of bay leaves and butter in place of the oil.  Use chicken stock as the braising liquid and braise as directed.