Fingerling Potatoes with Chives and Tarragon
| dish: side|
Peel potatoes and halve lengthwise, or quarter if large.
Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring gently, until most of water has evaporated and potatoes are glazed, 1 to 2 minutes more. Stir in herbs.
Adapted from Gourmet, July 2008, Maggie Ruggiero