Restaurateur Steve Johnson, who fishes off the coast of Westport when he gets the chance, makes these to go with his catch.
|2||pounds yellow fingerling potatoes, unpeeled and cut 1/2-inch thick|
|2||tablespoons olive oil|
|2||cloves garlic, thinly sliced|
|1||tablespoon chopped fresh parsley|
|1||tablespoon chopped fresh cilantro|
2. Set the saucepan over high heat and bring the liquid to a boil. Lower the heat, and simmer the potatoes for 10 minutes or until they are tender.
3. With a slotted spoon, transfer the potatoes to a bowl, and sprinkle with parsley and cilantro. Adapted from Steve Johnson