Herbed Baby Potatoes With Olive Oil

1. 1

   *Please note that quantities are approximate. But a lot of fresh herbs is nice, and tougher herbs like rosemary should be chopped finely.

2. 2

   Do not use very small baby potatoes: slightly smaller than a golf ball is about right.

3. 3

   Rinse; do not peel. Cut each in half.

4. 4

   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!

5. 5

   Rinse and chop the herbs, which must be fresh, not dried.

6. 6

   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.

7. 7

   Add the chopped herbs and pepper, and toss again, until mixed through. Take care not to break the halved potatoes.

8. 8

   Best salted at table, with flakes of Maldon salt. This is not always easy to obtain, so just use -- salt!

9. 9

   These potatoes are quite nice when cold, too.

* Per serving · 4 servings · Values may vary.

No additional tips available.