Place the potatoes in a large dutch oven or heavy saucepan, forming a single layer of potatoes. If the potatoes are large, cut them into about 2-inch pieces.

Add the rest of the ingredients to the potatoes: garlic cloves, MarnaMaria Turkish Bay Leaves, olive oil, chicken stock, water, salt and pepper. (You can substitute water for the chicken stock if needed.)

Cover and bring to a simmer over medium high heat, and let cook for 5 minutes.

Gently stir potatoes with a spoon to evenly distribute braising liquid.

Lower the heat to low and cook until the potatoes are fork tender, about 30 minutes.

Season as needed, remove the Turkish Bay Leaves and discard them.

Serve the potatoes hot with the braising liquid as a sauce.