Potatoes Braised In Aromatic Broth

• 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

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

white potatoes, garlic, shallots, bay leaves, thyme, parsley, white peppercorns, kosher salt, extra virgin olive oil, chicken broth

Taken from cooking.nytimes.com/recipes/6670 (may not work)