Instructions: If skins on potatoes look fresh, leave them on. Otherwise, peel potatoes and cut into 1/4 inch-thick slices. Steam potatoes in a steamer basket in a pot.

Steam until done, 15-20 minutes, depending on size of potatoes. When done, transfer potatoes to a colander to drain. Remove steamer basket from pan and pour water out. Return potatoes to warm pan and toss over low heat to dry them out.

As potatoes steam, make sauce by filling a saucepan with water and bringing it to a boil. Add tomatillos, jalapenos, onion and garlic; reduce heat to medium and simmer until tomatillos turn from a bright to a dull green, 10-15 minutes. Drain, transfer to a food processor or blender, add cilantro laves and puree until smooth. Stir in oil, if using, and lime zest and juice. Season with salt.

Arrange cooled potatoes on a platter or shallow bowl. Intersperse egg slices among potato slices. Ladle tomatillo sauce over all. Garnish with radishes and cilantro sprigs and serve.

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