Olive Oil Drowned Potatoes with Lemony Onions and Herbs

These potatoes can be served warm or room temperature. This recipe comes for Molly Baz

Ingredients:

2 Lbs Yukon Gold potatoes 

½ small red onion 

2 lemons 

1 ½ cups of tender herbs, such as cilantro, basil, parsley, dill, and/or chives

Kosher salt and freshly ground black pepper 

⅓ cup Lemon Basil Extra Virgin Olive Oil, plus more for drizzling

Directions:

If your potatoes are larger than the size of your palm, cut them in half crosswise. Otherwise, in a large pot, cover 2 pounds Yukon Gold potatoes with 3 quarts water. Season with 1 cup kosher salt and bring to a simmer over medium heat.

Simmer until the potatoes are tender when pierced with a fork, but not falling apart and mushy. The timing will vary depending how big your potatoes are, so just keep checking.

Drain the potatoes.

While the potatoes cook, thinly slice ½ small red onion. Place in a medium bowl and season with a big pinch of salt and the juice of ½ lemon, Set aside.

Once the potatoes are drained but still warm, break them apart with your hands or crush them with the bottom of a glass to encourage them to break into a few pieces.

Transfer the potatoes to a serving dish and drizzle them with ⅓ cup lemon basil extra virgin olive oil. Season them with salt and lots and lots of freshly ground black pepper. Add more olive oil if they seem to soak it all up very quickly.  Cut the remaining lemon in half and squeeze the juice of both halves over the potatoes.

Pick the leaves from a bunch of mixed tender herbs, add to the lemony onions, tossing once or twice to combine. Pile the onions and herbs on top of the potatoes. Season with more black pepper, lemon juice, and olive oil.