Herbed Potatoes with Bacon

This is a wonderfully delicate dish where all the flavors come together with the creaminess of the red potatoes. I know, you don't want to peel, well don't blame me if the results are less then wonderful.

INGREDIENTS:

7 small red potatoes (about 1 pound)

1-½ Tbsp butter

1 Tbsp extra virgin olive oil

2 Tbsp fresh parsley

1 Tbsp fresh or dried chives

¾ tsp fresh tarragon or 1/4 tsp dry

1 large garlic cloves

1/8 tsp pepper

2 bacon strip precooked and crumbled

PREPARATION:

Wash the parsley, shaking off the water and mince. Wash and mince the chives and tarragon (if using fresh). Peel and mince the garlic.

Wash the potatoes, place in a saucepan; cover with water. Cover and bring to a boil; cook until tender, about 15 minutes. Drain well and peel the potatoes and cut into 1/4ths about 1inch cubes.

COOKING:

Set a large skillet over med-high heat; when the rim is warm to the touch, add the oil letting it heat, but not smoke, then add the butter and let it melt. Reduce the heat and add the parsley, chives, tarragon and garlic; cook stirring over low heat for 1- 2 minutes. Add the potatoes, pepper and bacon; toss to coat. Cook until heated through, about 5 minutes.

 Adapted from a recipe by   Sherry Des]ardin of  Fairbanks, Alaska