Whole Potatoes with Spring Herbs
Garnished with chopped spring herbs, these potatoes are excellent alongside roasted or grilled meats, poultry and seafood.
- 1 lb. small white creamers or small new potatoes
- 2 tsp. sea salt
- 1 Tbs. extra-virgin olive oil
- 1/2 tsp. freshly ground pepper
- 1 Tbs. chopped mixed fresh spring herbs, such as chervil, dill and tarragon
In a large pot over high heat, combine the potatoes, 1 tsp. of the salt and water to cover by 2 inches and bring to a boil. Cover, reduce the heat and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes.
Drain the potatoes and transfer to a bowl. Add the olive oil, the remaining 1 tsp. salt and the pepper and toss gently. Sprinkle the herbs on top and serve immediately. Serves 4.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).