serves 4
2 lb (1 kg) small potatoes such as fingerling,
Yukon gold, or baby red, each about
11⁄2 inches (4 cm) in diameter
Ice water
1 bunch fresh chives
1⁄3 cup (3 fl oz/80 ml) extra-virgin olive oil
Salt and freshly ground pepper
Grated zest of 1 lemon
If necessary, halve any large potatoes so
that they are all about the same size. In a
saucepan fitted with a steamer basket, bring
1–2 inches (2.5–5 cm) of water to a boil. Add
the potatoes, cover, and cook until tender
when pierced with a knife, 15–17 minutes.
Meanwhile, bring a small saucepan of water
to a boil. Have ready a small bowl of ice
water. Coarsely chop three-fourths of the
chives. Add to the boiling water and cook
for 1 minute. Drain the chives and immediately
plunge them into the ice water. Let stand
for 1–2 minutes, and then drain and pat
dry. Place the chives in a blender. With the
motor running, pour in the oil and blend
until smooth. Pass the chive oil through
a fine-mesh sieve lined with a paper towel
into a small bowl.
Cut the remaining chives into 1-inch
(2.5-cm) pieces. When the potatoes are done,
transfer to a bowl. Add the chive pieces
and chive oil and toss gently to mix. Season
with salt and pepper. Sprinkle with the
lemon zest and serve.

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