Boiled potatoes with butter and mint

April Bloomfield, via NYT. Makes 3–4 servings. 9 steps

450g small potatoes Add to cold water to a depth of 1.5cm, bring to boil, cook at vigorous simmer 10–25 minutes or until tender and creamy drain Simmer, basting as needed, for 5 minutes or until potatoes are well glazed 1 tablespoon salt flakes reserve 1/4 cup water 55g unsalted butter cut into 8 pieces 1 small clove garlic shaved small bunch mint tear into small pieces   Stir in up to 1/2 lemon's juice pepper

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