2 ¼lbsmall (2-inch) new potatoes(peeled and halved lengthwise)
Kosher salt
1largeshallot(minced (about 1/4 cup))
2teaspoonsfresh lemon juice
6tablespoonsunsalted butter(cut into 8 pieces, softened to room temperature)
2tablespoonschopped fresh chervil or flat-leaf parsley
Freshly ground black pepper
Instructions
Put the potatoes in a medium pot, add water to cover by 1 inch, and season generously with about 2 Tbs. salt (the water should taste almost as salty as sea water).
Bring to a boil, reduce the heat to a simmer, and gently cook the potatoes until tender when pierced with a fork, 10 to 12 minutes. Be careful not to overcook.
Meanwhile, combine the shallot, lemon juice, and a pinch of salt in a small bowl and let sit for at least 10 minutes and up to 2 hours.
Drain the potatoes and return them to the warm pot.
Immediately add the shallot mixture, butter, and chervil or parsley and gently stir to combine.
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