Small Potatoes with Sea Salt and Herb Salsa

• whole young new potatoes↗600 г g

  (see tip)

• sea salt↗1 ст. л. tbsp
• herbs3 маленькі жмені

  leaf collected (a good mix of basil, mint and parsley)

• white wine vinegar↗2–3 ст. л. tbsp
• olive oil↗6 ст. л. tbsp
• garlic cloves↗2

  minced

Step-by-step instructions

1. 1

   Place the potatoes in a wide, deep skillet so they lie in a single layer (do not halve the young potatoes—they will absorb excess salt and become overly salty). Add enough water to fully cover the potatoes (≈300 ml) and sprinkle with sea salt.

2. 2

   Bring to a boil, then reduce the heat and simmer gently for 40 minutes, until the potatoes are tender. When the water begins to evaporate, give the pan a gentle shake so the potatoes are evenly coated with salt. Once all the water has evaporated and a light salty crust forms on the potatoes, turn off the heat—the dish is ready.

3. 3

   Meanwhile, prepare the herb salsa. Finely chop the herbs, transfer them to a bowl and mix with the vinegar, oil, and minced garlic. Taste and, if needed, add more seasoning. Serve the potatoes drizzled with a little salsa, keeping the rest on the side for dipping.