Ingredients
15 small red potatoes (about 2 pounds), cut in half1/3 cup butter, cubed1/4 cup minced fresh parsley2 tablespoons minced chives1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon2 to 3 garlic cloves, minced3 bacon strips, cooked and crumbled1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well.
In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.
