2¼ pounds new potatoes
1 tablespoon roughly chopped parsley
Juice of ½ lemon
3 tablespoons top-quality extra-virgin olive oil (see note)
Salt and freshly ground black pepper
Boil the potatoes until just tender when you pierce them with a knife. Time will vary according to the size of the potatoes, from 10-25 minutes. (This takes longer than if you cut them in half, but they retain more flavor.)
Meanwhile, combine parsley, lemon juice and oil in a jar with a lid. Add salt and pepper to taste. Shake to mix; taste and add salt and pepper if needed.
When potatoes are tender (test by poking a couple with a sharp knife), drain and cool for 5 minutes. Hold them with a fork and peel off the skins with a small knife (or simply rub the skins off with your fingers if you can stand the heat.) Crush potatoes slightly between your fingers or with a fork and drop into a mixing bowl. Pour dressing over and serve.
Cook's note: Top-quality olive oil, such as single-estate oil, will make all the difference.
"Wild Rosemary & Lemon Cake" by Katie and Giancarlo Caldesi (Hardie Grant Books, 2013)