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Herbed Baby Potatoes with Lemon Vinaigrette

When cooked, tiny new potatoes hold their shape beautifully and readily absorb the flavor and aroma of a light lemon vinaigrette and fresh herbs.

  • servings: 6




  • 1 1/2 pounds round baby potatoes, peeled
  • Coarse salt
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon red-pepper flakes
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh mint
  • Freshly ground pepper

Cook's Note

To ensure maximum flavor, toss potatoes with dressing while they're still warm.


  1. Step 1

    Place potatoes and 3 tablespoons salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 10 minutes. Drain; transfer to a bowl.

  2. Step 2

    Heat oil, garlic, and red-pepper flakes in a small skillet over medium-low heat until garlic is golden brown, about 15 minutes. Pour over potatoes. Add lemon juice and herbs, and toss. Season with salt and pepper.

Martha Stewart Living, June 2008