1 ½ pounds small Yukon Gold potatoes
Freshly ground coarse salt and pepper
4 teaspoons olive oil
Yield: 4 servings
Cut the washed but unpeeled potatoes into 1-inch chunks. Put in a medium saucepan with 1⁄2 teaspoon salt and enough water to cover. Bring to a boil, then lower the heat and simmer until tender, 10 to 15 minutes. Drain the potatoes, and place them in 4 soup or cereal bowls. Mash roughly with a fork. To each bowl, season with ground coarse salt and pepper to taste, and drizzle on 1 teaspoon of the oil.