Crushed Baby Potatoes with Lemon and Chives

I prefer to use very Small, waxy-skinned potatoes for this dish, such as the ubiquitous baby new potatoes or fingerlings. In addition to being a perfect compliment to the richness of the cotolette, these lemony potatoes go very well with any of other meat recipes.

• Place the potatoes in a pot of cold, salted water.
• Bring to a boil and simmer until pierced easily with a knife, 10 to 15 minutes. Strain, and place in a large mixing bowl. Gently crush the potatoes with the tines of a fork.
• Toss first with the lemon juice and then the olive oil and chives. Taste for salt, adding more if desired.