Fingerling Potatoes with Chives and Tarragon

• 1 1/2 pound fingerling potatoes
• 1 1/2 cups water
• 3 tablespoons extra-virgin olive oil
• 1 large garlic clove, finely chopped
• 3 tablespoons chopped chives
• 1 tablespoon chopped tarragon

Peel potatoes and halve lengthwise.

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 and serve.

Makes 4 servings.