Pan Fried Potatoes with Herbs

This dish is best served warm or at room temperature.


1 - 2 lbs. potatoes
1 tablespoon rosemary (chopped fine)
1 tablespoon oregano or thyme (chopped fine)
2 tablespoons flat leaf parsley (chopped fine)
butter or olive oil


Boil the whole potatoes until nearly done.  Remove from the boiling water and let them cool enough so that they are easy to handle.  Cut the potatoes into 1/2 inch coins.  Combine all of the finely chopped herbs in a small bowl.  Heat the butter or olive oil in a saute pan over medium high heat, and add the herbs.  Fry the herbs until fragrant, then add the potatoes.  Cook until the potatoes are thoroughly cooked and starting to brown, then salt to taste.