Herbed Baby Potatoes with Lemon Vinaigrette

Martha Stewart Living, 2008

Makes 4-6 servings

    1 1/2 pounds baby potatoes peeled                              
    Salt                                                           
    1/4 cup evoo                                                   
    2 cloves garlic thin slice                                     
    1/4 teaspoon red pepper flakes                                 
    1 tablespoon lemon juice                                       
    2 tablespoons fine chop dill weed                              
    2 tablespoons fine chop flat-leaf parsley                      
    2 tablespoons fine chop mint leaves                            
    Pepper                                                         

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.

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.