2 lb. small new potatoes such as fingerling, Yukon Gold, or baby red, each about 1 1/2 inches in diameter
1 bunch fresh chives
1/3 cup Verbena Chive Infused olive oil
Sea salt and freshly ground pepper, to taste
Scrub the potatoes and, if necessary, halve any large ones so they are all about the same size.
Bring 1 to 2 inches of water to a boil in a saucepan and place the potatoes in a steamer rack that just fits the pot. Steam the potatoes, covered, until a sharp knife penetrates the potatoes easily, with no resistance, 15 to 17 minutes.
Cut the chives into 1-inch pieces. Finely grate the zest from the lemon.
When the potatoes are done, place them in a warmed serving dish. Add the chive pieces and chive oil and toss gently to mix. Taste and adjust the seasonings with salt and pepper. Sprinkle with the lemon zest and immediately. Serves 4.
*Note: A great recipe for a lot of different produce: try with zucchini, asparagus, fava beans, peas, mushrooms, carrots, cauliflower, or broccoli & more. Also wonderful on veal, chicken, white fish or drizzled over soups.