Saute potatoes with persillade and lardons

Many of us celebrate the arrival of new potatoes in the humblest manner – simply boiled and tossed with a knob of butter, and it is one of the greatest ways to eat them. But I also find that new potatoes pan-fry extremely well. As a Frenchman I must throw in a classic persillade at the last minute. At its heart this is garlic, shallots and parsley, to which you can add other herbs if you like – I suggest chervil and tarragon.