Cut the potatoes in half and place in a saucepan; cover with water. Cover and bring to a boil; cook until tender, about 15 minutes. Drain well.
In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.
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