fresh picked lemon balm leavesif no lemon balm, substitute with parsley or any mint, oregano or your favourite herb
Instructions
Add the potatoes to a medium saucepan and cover with cold water by 2 inches.
Bring to a boil and add about 1 teaspoon of sea salt.
Reduce to a simmer and cook until the potatoes are fork tender (about 15-20 minutes)
Drain the water from the pot.
Add the butter to the pot and stir into the potatoes
Add the chopped lemon balm leaves
Season with sea salt and freshly ground black pepper
Mix well
Recipe Notes
After making this dish a few times, I've found that it's even better if the butter, herbs, and S & P are left to 'marry' a little before serving, it tastes, EVEN more scrumptious. With this in mind, allow to rest with lid on the pot for a few minutes before serving