These potatoes are really easy: all you have to do is boil and dice them and then combine with fresh herbs. Because the dish is put together so quickly, the herbs and olive oil aren’t cooked, and they retain their fresh flavors. Rich olive oil flavor is important here, and since the potatoes absorb all the oil, 6 tablespoons is not too much. If you are concerned about fat content (although olive oil is one of the “good” fats), or if you have extrapungent and flavorful olive oil, you can reduce the amount by a tablespoon or two, but no more; just a drizzle of oil won’t give you the right result.
Yield: Makes 3¼ cups, or 6 servings
8 medium to large new potatoes (red-skinned, creamer, or fingerling), unpeeled
6 tablespoons extra virgin olive oil
2 tablespoons chopped fresh herbs (such as savory, thyme, oregano, and sage)
Place the potatoes and salted water to cover in a large pot over high heat and bring to a boil. Reduce the heat to medium and simmer until fork tender, about 20 minutes, drain the potatoes, cut into medium dice, and toss with the olive oil, herbs,¾ teaspoon salt, and pepper until slightly “smashed.”
The herbs provide a lot of the flavor, so this is a good showcase for any of your favorites. If you love tarragon, use it!
• The potatoes can be refrigerated up to 3 days; reheat in a little olive oil over low heat.