From around my french table.
1 C chicken broth
1/2 C water
1 Tb evoo
2 garlic cloves, germ removed
1 strip lemon zest
1 bay leaf
2 thyme or rosemary sprigs or 2 fresh sage leaves
12 fingerling, new, or baby potatoes, scrubbed or peeled and cut in half
Put all ingredients except potatoes in a medium saucepan with a cover, seasoning well with salt/pepper. Bring to a boil, cover, reduce heat, and simmer for 5 minutes. Add potatoes, cover, and simmer until they can be pierced easily with a knife, about 15 minutes give or take.
Lift potatoes out with a slotted spoon, put in a warm bowl and cover. Turn up heat under broth. Cook it down for a few minutes until it reduces slightly. Adjust with salt/pepper if needed. Spoon over potatoes.