Categories: Sides

Ingredients

• 3 garlic cloves, minced
• 1/2 cup olive oil
• 3 lbs. Yukon Gold potatoes
• 2 tsp kosher salt
• Black pepper
• 15 oz. can cherry tomatoes
• 3/4 cup chicken broth
• 2 bay leaves
• 2 tbsp. chopped oregano
• 2 tbsp. chopped parsley

Directions

1. Cook garlic in olive oil in a large pot over medium-high heat, 2 minutes. Add potatoes, salt and pepper. Cook, stirring occasionally, until slightly softened, 5 minutes.

2. Add tomatoes, chicken broth and bay leaves. Cover and simmer until the potatoes are tender and the sauce is slightly thickened, 25 minutes. Stir in oregano and parsley.

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