Ray's Recipes Fingerling Potatoes

• 2 lbs red or yellow fingerling potatoes (small new potatoes), scrubbed and halved
• salt
• 1/4 cup lemon juice
• 1/3 cup extra virgin olive oil
• 1 small shallot, minced (about 2 tbsp)
• 1 1/2 tsp minced thyme leaves
• 1 tbsp minced fresh basil leaves
• 1 tsp minced oregano leaves
• 1/2 tsp Dijon mustard
• pinch of sugar
• pepper
• 1/4 cup dry vermouth

1. Place potatoes in a medium pot and cover with water by about an inch. Bring to a boil and add a tsp of salt to the water. Lower heat and let simmer until potatoes are fork tender, about 6-8 minutes.

2. While potatoes are cooking, prepare the herb vinaigrette. In a small bowl, whick together the lemon juice, shallot, thyme, basil, oregano, mustard, sugar, salt, pepper and olive oil.

3. Strain potatoes and place them in a large bowl. Sprinkle generously with salt and pepper. Springle on the vermouth and toss to coat. Let the potatoes sit for one minute to soak in the vermouth then add the herb vinaigrette. Gently toss until all potatoes are coated with the vinaigrette. Let sit at least 10 minutes before serving.