Fresh herbs in the garden are such a luxury. It is so nice to be able to walk out my back door, snip a few stems and continue on about my recipe. Just a handful of parsley, dill, chives, rosemary, thyme, sage, or tarragon can really bring a dish to life, and transform a simple side dish into something really special. Here, red new potatoes are sautéed in butter in a covered pan (the steam from the butter actually cooks the potatoes). After 15 minutes or so (or whenever the potatoes are tender), the lid is removed, and the skins allowed to crisp up. Season with salt and freshly ground black pepper. Then, right before serving, throw in a handful of whatever chopped fresh herbs you happen to have on hand. Here I used fresh flat leaf Italian parsley, dill, and summer savory, but you could use whatever sounds good to you. These quick and easy potatoes make a perfect, almost elegant side for a myriad of different meals. Enjoy!
Jacob's Kitchen 
My herbs are all doing quite nicely on my back deck. Can’t wait to give this dish a try. Sounds wonderful; tasty and so fresh!