Drunken New Potatoes

Serves 6. Recipe is from “Artful Feast: An Elegant Lifestyle for Dining” by Dr. Nia K. Terezakis.

12 new potatoes

2½ cups vermouth

3 tablespoons olive oil

Parsley, chopped

2 to 3 tablespoons mixed dried herbs

Salt and pepper to taste

1. Boil potatoes in about 2½ cups vermouth (or enough to cover the potatoes) until easily pierced with a fork.

2. Drain and toss with the olive oil, chopped parsley and herbs. Season to taste.