New Potatoes With Garlic and Herbs

• 1 pound small new potatoes, scrubbed and quartered
• 1 tablespoon extra-virgin olive oil
• 3 large cloves garlic, finely minced
• 3 scallions, finely minced
• 1/2 tablespoon minced fresh chervil
• 1/2 tablespoon finely chopped flat-leaf parsley
• Salt and ground black pepper

1. Put the potatoes in a saucepan, cover with water and boil until tender, 10 to 15 minutes.
2. Drain.
3. Heat the olive oil in a heavy nonstick skillet.
4. Add the potatoes.
5. Cook for a few minutes over medium-high heat, until the cut sides of the potatoes just begin to turn golden.
6. Add the garlic and scallions.
7. Cook a minute or so longer, until the garlic softens, then add the chervil and parsley.
8. Season to taste with salt and pepper and serve.

new potatoes, extravirgin olive oil, garlic, scallions, fresh chervil, flatleaf parsley, salt

Taken from cooking.nytimes.com/recipes/5519 (may not work)