Method

• 600 g whole baby potatoes
• 1 tbsp sea salt
• 3 small handful of herbs (I used a mix of parsley, basil, mint and chives)
• 6 tbsp olive oil
• 2-3 tbsp red wine vinegar
• 2 garlic cloves, crushed

1. Put the potatoes in a frying pan wide and deep enough so they all sit in one even layer. Don’t cut them in half. Pour over just enough water to cover(about 300 ml) and add the salt
2. Bring to the boil and simmer gently for 40 minutes until the potatoes have cooked. When the water begins to evaporate, give the pan a shake to coat the potatoes in the salt. Once the water has gone completely and the potatoes are covered in a lightly salted crust, they are ready to serve.
3. Meanwhile make the herb salsa. Chop the herbs finely, tip into a bowl and mix in the vinegar, oil and garlic (or do this in a food processor, or use a stick blender). Taste and season as required but dont make it too salty because the potatoes are are salty enough. Serve the salsa with the potatoes and drizzle a little over