From the April/May 2015 issue
Serves 4


  • 2 lbs red potatoes, cut into 1-inch chunks
  • 3 TBSP extra virgin olive oil
  • 2 TBSP finely chopped fresh chives
  • 2 TBSP finely chopped fresh parsley
  • Sea salt and black pepper, to taste


  1. Place the potatoes in a pot and cover with cold water.
  2. Bring to a boil over high heat.
  3. Reduce heat to medium and cook for 10–15 minutes until the potatoes are tender when pierced with a knife.
  4. Drain and

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