Herbed Baby Potatoes With Olive Oil
Is this a recipe -- or just an idea?? I hesitated for ages before posting, as it's so simple and obvious that many of you probably make this without thinking, and certainly without a recipe! But it's delicious!
- Ready In:
- 1 1⁄2 lbs baby potatoes (about)
- 3⁄4 cup fresh herb (chopped and consisting of at least 4 of the following ( basil, spring onions, flatleaf parsley, orga)
- 1 tablespoon fresh ground black pepper
- 1⁄2 cup virgin olive oil, best quality (or more)
- salt (Maldon salt is by far the best)
- *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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