Cover red potatoes with cold water in a large pot. Add salt.

Boil until easily pierced with a paring knife. Drain.

Heat butter in a large saute pan. Add herbs. Add potatoes when butter browns. Toss. Season with salt and pepper.

Variations; Onions, parsley, mustard, garlic, fennel seed, oregano, lemon, basil, horseradish, cabbage, celery, celery root, corn, caramelized onions, bell peppers, sweet potatoes, squash