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Potatoes, Aux Fines Herbes

Mix together in a bowl half teaspoon finely chopped chives, half teaspoon chopped parsley and half teaspoon finely chopped chervil. Boil in a quart water with a teaspoon salt one pint Parisian potatoes for fifteen minutes. Drain on a sieve, place in a frying pan, season with half teaspoon salt and two saltspoons white pepper, then add one and a half tablespoons melted butter and the chopped herbs; gently turn with a skimmer, while heating for a minute. Transfer into a hot, deep dish and serve.