Preparation

• In a large, wide pot fitted with a steamer basket, bring about 1/2 inch of water to a boil over medium high heat. Arrange the potatoes in an even layer in the steamer and sprinkle with 1/2 tsp. salt. Cover and steam, carefully stirring every 5 minutes or so, until the potatoes are just tender, 10 to 15 minutes total. Let cool briefly and then transfer to a large bowl.
• 土豆是热气腾腾的,细格栅zest from the lemon and then juice the lemon. Put the zest in a food processor and set the juice aside. Add the garlic to the food processor and pulse a few times. Add the herbs and pulse to coarsely chop. Add the olive oil, 1 tsp. salt, and 1/2 tsp. pepper and pulse until the mixture is fairly homogenous, scraping down the sides of the bowl as necessary. (Avoid overprocessing or the herbs will heat up and discolor; 10 to 12 pulses should do.) Add 3 Tbs. of the lemon juice and pulse once to mix.
• Drizzle the herb mixture over the potatoes and toss gently to combine. Season to taste with more salt or lemon juice. Serve warm.