16 small new potatoes (1 – 1 ½ lbs.)
2 tablespoons unsalted butter
3 tablespoons olive oil
Grated zest and juice of 1 lemon
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Salt and finely ground pepper
If small enough leave the potatoes whole and boil until tender. Drain and set aside.
In the same pot you cooked the potatoes, add the butter and olive oil and melt over medium heat. Add the grated lemon zest, chopped fresh herbs, and cooked potatoes. Mix well.
Remove from heat and stir in the lemon juice and seasonings. Serve warm or at room temperature.
Recipe from Williams-Sonoma Kitchen Library - Vegetables