Potatoes with parsley, tarragon and olive oil

Potatoes with parsley, tarragon and olive oil

By
From
How I cook
Serves
4-6
Photographer
Jason Lowe

The combination of potatoes, tarragon and parsley is lovely with lobster. Serve at room temperature in a pretty bowl to pass around.

Ingredients

Quantity Ingredient
1kg waxy potatoes
sea salt
freshly ground black pepper
small bunch flat-leaf parsley, leaves only
small bunch tarragon, leaves only
3 tablespoons mild-tasting extra virgin olive oil

Method

  1. Place the potatoes in a saucepan, add enough cold water to just cover them and salt generously. Bring to the boil over a medium heat, turn the heat down and simmer until the potatoes feel tender right through when pierced with a knife; this will take 15–20 minutes.
  2. Meanwhile, chop the parsley and tarragon leaves together.
  3. Drain the potatoes and while still warm, dress with the extra virgin olive oil, salt and pepper. Stir in the chopped herbs.
  4. Allow to cool slightly or to room temperature before serving.
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