- 600g whole baby new potatoes (see tip)
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tbsp sea salt
- 3 small handfuls of herbs, leaves picked (a mix of basil, mint and parsley is good)
- 2-3 tbsp white wine vinegar
- 6 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, crushed
Put the potatoes in a frying pan wide and deep enough so that they sit in an even layer (don't cut the baby potatoes in half, otherwise they will absorb the salt and be too salty to eat). Pour over just enough water to cover (about 300ml) and add the salt.
Bring to the boil and simmer gently for 40 mins until the potatoes have cooked. When the water begins to evaporate, give the pan a shake to coat the potatoes in the salt. Once the water has gone completely and the potatoes are covered in a light salty crust, they are ready to serve.
Meanwhile, make the herb salsa. Chop the herbs finely, tip into a bowl and mix in the vinegar, oil and garlic. Taste and season as required. Serve the potatoes with a little salsa drizzled over and the rest served separately for dipping.