1. Halve the potatoes and cook in boiling salted water 10 minutes. Drain and leave the lid on for 1 minute to steam dry.
2. Heat the oil in a large skillet and fry the potatoes for 10 minutes on medium heat until golden brown.
3. While the potatoes are cooking, strip the leaves from the thyme sprigs and chop the chives and parsley. Add the herbs to the potatoes and cook for 1 minute Season with salt (in moderation) and freshly ground pepper and serve.
Per serving: 296 calories, 14g fat, 2g saturated fat, 0mg cholesterol, 17mg sodium, 39g carbohydrate, 6g fiber, 2g sugar, 6g protein