HERBED BABY POTATOES WITH LEMON VINAIGRATTE
1 1/2 lbs. new baby potatoes peeled or unpeeled
1 Tbsp. coarse salt
1/4 cup olive oil
2 cloves garlic minced
1/4 tsp. dried red pepper flakes
3 Tbsp. lemon juice
1 Tbsp. lemon zest
2 Tbsp. finely chopped fresh dill
2 Tbsp. finely chopped fresh Italian parsley
2 Tbsp. finely chopped fresh mint leaves
Freshly ground pepper
METHOD:
Place potatoes and 1 Tbsp. course salt in a saucepan. Cover with water and bring to a boil. Turn to a simmer and cook until knife pierces through potatoes easily but still somewhat firm about 10 minutes. Transfer potatoes to a serving bowl.
Heat olive oil, garlic and red pepper flakes in a small skillet over medium heat til garlic is just slightly golden brown. Pour over potatoes.
Add herbs, lemon juice and zest. Toss to mix. Season with salt and pepper.
