Boiled potatoes smothered in mint

In preparation for the March harvest, we'll start posting recipes - it's actually wishful thinking - wishing for the first of the new potatoes.

Boiled Potatoes Smothered in Mint
1kg small waxy potatoes (eg kipfler, dutch cream, nicola)
2 cups loosely packed mint leaves, coarsely chopped, plus 3 extra sprigs
1/4 cup lemon-infused olive oil

Cook potatoes and extra mint in a large saucepan of boiling salted water until potatoes are tender. Drain and peel while still warm, add olive oil and mint (if you don't have lemon-infused olive oil squeeze half a lemon along with the olive oil), season to taste with sea salt and freshly ground black pepper and toss to combine. Serve immediately.