1lb.new potatoesas small and fresh as you can find
several pinches of Kosher salt
2-3green onionsthinly sliced
handful of mixed herbsthyme, dill, parsley, cilantro, rosemary or any herbs
Place the potatoes, unpeeled in a saucepan with water to cover and bring to boil over high heat. Reduce heat to medium then cook for 5 minutes.
Turn off the heat and leave the potatoes in water another ten minutes or until they are just tender when pierced with sharp knife.
Drain well, then return potatoes to the pot. Sprinkl with salt and toss over very low heat a minute or two to let the excess moisture evaporate and the salt get slightly crisp on the potatoe skin. A white haze may form on the potato.
Turn off heat. Toss the potatoees with the olive oil, garlic, green onions and herbs.
Taste and adjust seasoning. Eat warm or at room tempeature. Dip potateos into the yogurt. Enjoy.
Serve potatoes at room temperature with a bowl of Greek yogurt.