Roasting baby potatoes in the oven has been my go-to method for cooking this simple side dish, but I recently tried braising them on the stovetop and fell in love. Yes, they do take a little more babysitting than just tossing them into the oven and forgetting about them for 25 minutes or so, but the texture that comes from starting with a braise and ending with a sizzling sauté is next-level. Creamy on the inside with buttery crispy spots on the outside.And the GARLIC PASTE. A few cloves of…