Wine-Braised Potatoes with Garlic and Bay

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).