Instructions
- Place potatoes in a pot of cold water and bring to the boil.
- Boil gently until tender (approx 10-20 minutes, depending on their size). - I like to turn off the heat a few minutes before they are fully cooked and let them sit for about 10-15 minutes in the hot water as they are less likely to have the skins split this way. You'll know when they are cooked when a knife cuts into them without any resistance and they slide off the knife on their own.
- Meanwhile, in a large bowl, combine olive oil, garlic and herbs.
- Drain potatoes well and toss in the herb mixture.
Recipe Notes
The leftovers (if any!!) are lovely sliced and then fried up for breakfast with a poached egg on top.