Perfectly golden new potatoes

Prep: 10 minutes Cook: 20 minutes Makes: 4 servings

You can use small new red, golden, white or purple potatoes in this recipe. A combination of colors is quite attractive. The recipe doubles easily if you have two skillets.

1 1⁄2 pounds small new potatoes, each about 1 to 1 1⁄2 inches in diameter, scrubbed clean Salt Vegetable oil for high-heat cooking, such as expeller-pressed canola, safflower or grapeseed oil Butter or flavored oil for finishing, such as fruity olive oil, garlic oil, basil oil 3 tablespoons chopped fresh herbs, such as a combination of chives, parsley and cilantro

1

Put potatoes into a saucepan large enough to hold them in a single layer. Add cold water to cover the potatoes by 1 inch. Add

1⁄2 teaspoon salt to the water. Cover and heat water to a boil over high heat. Then reduce the heat to medium, set the lid askew and simmer gently until the potatoes are fork tender, about 10 minutes.

2

Drain the potatoes and let cool until you can handle them. Slice them though their equator in half.

3

Heat a large 10- or 12-inch nonstick skillet over medium heat until it’s hot enough to make a drop of water sizzle on contact. Add enough vegetable oil to the pan to coat it lightly, usually 1 to 2 tablespoons. Add the potatoes to the pan in a single, uncrowded layer. Turn the potatoes so they are all cut side down. Sprinkle lightly with salt. Reduce the heat to medium-low and let the potatoes cook until the cut side is crisp and golden, 3 to 5 minutes. Flip potatoes, sprinkle lightly with salt and cook 2 or 3 minutes more.

4

Transfer the potatoes to a bowl. Add a few skinny pats of butter or tiny drizzles of flavored oil and toss to distribute the flavor. Shower the potatoes with the fresh herbs, and serve hot.

Nutrition information per serving: 151 calories, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 27 g carbohydrates, 2 g sugar, 3 g protein, 271 mg sodium, 3 g fiber