Take a low/wide pan -- this is my favorite braising pan -- and pour in 2 cups of baby new potatoes. Cover those potatoes with water (about 4 cups of water), and add in a few glugs of olive oil, and the juice of 1 lemon. Cut the lemon into quarters after you've juiced them, and then also throw the lemons into the pot. Add in kosher salt, a few bay leafs if you have them, and bring the whole thing to a boil.

Then, reduce down the heat and let simmer for about 20 minutes, with the top on the pot, until a butter knife can slice a potato without any resistance.

When the potatoes are done, take the top off the pot and reduce the braising liquid down to a pan sauce - it should evaporate in about 5 minutes on medium heat.

Toss the potatoes so they're covered evenly with said pan sauce, and then serve!