1. Preheat the oven to 400F. Make 2 lengthwise cuts in the top of each potato, each about 1/4 inch deep. Cut the bay leaves crosswise into 1/4-inch slivers. Place a sliver of bay leaf in each slit. Place the potatoes in a roasting pan just large enough to hold them. (A loaf pan works well.) Add the garlic cloves, the chicken broth, and a little salt and pepper.
2. Braise the potatoes, uncovered, until soft, 45 to 60 minutes. During this time, most of the stock will evaporate or be absorbed into the potatoes, but a little should remain to form a sauce. If using the butter, brush it on top of the potatoes. Serve at once, with the sauce and garlic spooned on top. The garlic is edible; the bay leaves are not. HAVE EVERYONE REMOVE THEM BEFORE EATING THE POTATOES.
Calories From Fat 34 Protein 20 Total Fat 3 Carbohydrates 178
Calories 811 Dietary Fiber 22 Calcium 123 Iron 7 Sodium 61 Vitamin A 109 Vitamin C 201 Cholesterol 7
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