2 lbs small red potatoes, wash and slice in half lengthwise
5-7 Tbsp Vegan butter, divided (such as Earth Balance)
1/4 tsp salt
3-4 Tbsp minced parsley, chives and fresh tarragon
1/8 tsp pepper
Add 3-4 Tbsp butter to a large skillet and over moderately high heat. When the butter is hot but not coloring, add potatoes in a single layer. Leave them for 2 mins. Then shake the skillet back and forth, sear them on another side for 2 mins. Continue this for 4-5 mins.
Then sprinkle the potatoes with salt and roll them again in skillet. Lower heat, cover the skillet and cook the potatoes for about 15 mins, shaking them every 3-4 mins.
Then off heat, add 2-3 Tbsp butter and herbs, sprinkle on the pepper and shake the potatoes in the skillet to cover them with butter and herbs.