Stove Top Potato Confit

Potatoes are always a crowd pleaser at my house and this is a good basic recipe for making them

1/2 cup chicken stock
Juice of 1/2 lemon
1/3 cup extra virgin olive oil
1.5 kg fingerling or mini potatoes
Salt and Freshly ground pepper
1 large head of garlic, cloves separated and peeled
Leaves from a small bunch sage

• In a large skillet (I use cast iron) stir together stock, lemon juice and oil.  Add potatoes to pan; season generously with salt and pepper and bring to a simmer over medium heat.  Reduce to low and cover with foil and leave undisturbed for 10 minutes.  Give the potatoes a stir, cover again and leave for another 10 minutes.  Remove foil.
• Increase heat to medium low, add garlic and sage to pan and give it all a stir.  Cook an additional 20 minutes, stirring 3 or 4 times, or until potatoes and garlic are very tender and golden.  Check for seasoning and add more salt and pepper if necessary.  Keep warm until serving.