A great summer-y side dish. Eat them outside while the sun is shining on you. They are great cold, too.

1 lb baby new potatoes, yellow-skinned
2 bunches fresh mint, one whole and one minced
1/4 cup extra virgin olive oil
sea salt and pepper to taste

Cut the potatoes in halves. Wrap one bunch of mint up in a bit of cheesecloth and tie with a fabric string. Bring a large pot of water to a boil and add the potatoes and mint sack. Boil for approximately 10 minutes, or until the potatoes are tender. Drain and remove the mint sack. Toss the potatoes in the extra minced mint, olive oil, salt and pepper, and serve.

You can also just add the mint to the boiling water instead of putting it in the cheesecloth bag, but you’ll want to pick it out of the cooked potatoes before serving.

Serves 4