These potatoes are really easy: all you have to do is boil and dice them and then combine with fresh herbs. Because the dish is put together so quickly, the herbs and olive oil aren’t cooked, and they retain their fresh flavors. Rich olive oil flavor is important here, and since the potatoes absorb all the oil, 6 tablespoons is not too much. If you are concerned about fat content (although olive oil is one of the “good” fats), or if you have extrapungent and flavorful olive oil, you can reduce the amount by a tablespoon or two, but no more; just a drizzle of oil won’t give you the right result.