Once the potatoes have been boiled to a tender state, proceed to cut them into slices approximately 4 inches thick. In a pan, sauté the potato slices slowly in a small amount of butter or any other desired fat. Take care to turn them over when the first side has acquired a pleasing golden-brown hue. To serve, ensure the potatoes are piping hot, and delicately sprinkle them with a touch of finely chopped parsley and chives, adding an extra dash of flavor and visual appeal.