Herbed Baby Potatoes With Olive Oil

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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 do not use very small baby potatoes: slightly smaller than a golf ball is about right.
• 3 rinse; do not peel. cut each in half.
• 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 rinse and chop the herbs, which must be fresh, not dried.
• 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 add the chopped herbs and pepper, and toss again, until mixed through. take care not to break the halved potatoes.
• 8 best salted at table, with flakes of maldon salt. this is not always easy to obtain, so just use -- salt!
• 9 these potatoes are quite nice when cold, too.