New This Month

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

Source: Martha Stewart Living, June 2008


  • 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


  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. 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.

Cook's Notes

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

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