Cut up your potatoes and bring a small pot of water to boil.
Boil the potatoes until tender. Mine took about 5-7 minutes as they were small.
While the potatoes are boiling, chop the bacon into small pieces and pan fry in a non-stick skillet. Remove from heat and separate bacon onto a separate plate.
Once the potatoes are tender, drain them, rinse with cold water, and pat dry with paper towels.
Reheat the bacon grease in the pan and add the potatoes. Season with minced garlic, thyme, salt and pepper.
Let the potatoes cook over medium-high heat until they start to brown, stirring occasionally.
Once the potatoes have a little bit of pretty brown color on them, stir in the dijon mustard (a couple small squeezes works well).
Continue to cook until the potatoes are nicely browned, but not burnt.
Remove from heat and garnish with crispy bacon, fresh chives, and fresh dill.