Source: dLife

Potatoes tossed with a lemon and herb oil, served with lemon wedges.

Servings

2 lb small potatoes , tiny new potatoes
0.25 cup chopped parsley (flat leaf parsley)
0.25 cup fresh dill weed , chopped
1 tbsp fresh lemon peel
1.5 tbsp olive oil
2 medium lemons , cut into 6 wedges each

1 Put the potatoes in a steaming basket over a pot of gently boiling water. Steam covered until potatoes are tender when pierced with a knife, around 15 to 20 minutes.
2 In a small bowl, mix parsley, dill, and lemon zest.
3 Drizzle oil over hot potatoes and toss with the herbs.
4 Serve hot with lemon wedges to squeeze over each serving.