Herbed Baby Potatoes With Olive Oil

Recipe by Zurie
READY IN: 18mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs baby potatoes (about)
  • 34
    cup fresh herb (chopped and consisting of at least 4 of the following ( basil, spring onions, flatleaf parsley, orga)
  • 12
    cup virgin olive oil, best quality (or more)
  • salt (Maldon salt is by far the best)
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DIRECTIONS

  • *Please note that quantities are approximate. But a lot of fresh herbs is nice, and tougher herbs like rosemary should be chopped finely.
  • Do not use very small baby potatoes: slightly smaller than a golf ball is about right.
  • Rinse; do not peel. Cut each in half.
  • Boil in lightly salted water until just tender -- this should not take more than 4 to 6 minutes depending on size and type of potato, but do test one with a skewer. They should still be firm and not fall apart!
  • Rinse and chop the herbs, which must be fresh, not dried.
  • Drain potatoes, put into suitable dish, add the olive oil and toss until well coated. A high quality, nice and fruity virgin oil should be used. Use more if you like.
  • Add the chopped herbs and pepper, and toss again, until mixed through. Take care not to break the halved potatoes.
  • Best salted at table, with flakes of Maldon salt. This is not always easy to obtain, so just use -- salt!
  • These potatoes are quite nice when cold, too.
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