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Ingredients

1 1/4 pounds small Yukon or red potatoes
2 tablespoons unsalted butter
1/3 cup finely chopped shallots
2 cloves garlic, minced
1 1/2 teaspoons fresh tarragon
1 teaspoon fresh snipped chives
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions

Cook the potatoes in boiling water, covered, until just tender, about 15 minutes. Melt the butter in a large skillet. Add the shallots and garlic and sauté over low heat until softened, about 5 minutes. Add the cooked potatoes and stir well. Add the rest of the ingredients and stir until heated through. Serves 6.