Scrub the potatoes under cool running water, using a vegetable brush to remove any dirt.

Halve any large potatoes so all pieces are a uniform size for even cooking.

Place the potatoes in a large pot and cover with cold water.

Set over medium-high heat and bring to a boil. Then reduce heat to low and simmer gently until potatoes are fork-tender, about 15-20 minutes, taking care not to overcook.

While the potatoes cook, finely chop garlic and fresh basil leaves. Blend together with olive oil to create a vibrant herbed oil.

Once cooked through, drain potatoes thoroughly in a colander. 

Transfer to a large bowl and toss with the flavored oil, salt and pepper to taste.