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1
Quarter potatoes, skin on, and boil them in eight cups of water with a teaspoon of salt for approximately 20 minutes, or until tender to the poke of a fork.
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2
Drain water.
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3
In your best large nonstick pan or well-seasoned skillet, over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil.
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4
When the butter/oil mixture is hot, transfer potatoes to pan and use a spatula to chop the quarters into smaller pieces (there is no science here).
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5
As the potatoes absorb the butter and oil during cooking, continue to add equal amounts of each, as required, to keep the pan well greased.
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6
Saute for 20 minutes, turning occasionally, or until potatoes begin browning on all sides.
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7
If the potatoes start burning before they brown, reduce the heat.
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8
Add garlic, and onions and continue cooking for 15 more minutes, or until potatoes, garlic and onions are all very browned and crispy.
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9
When it seems potatoes are almost done to your liking, add herbs, salt, and pepper to taste and toss well.
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10
Serve immediately on warmed plates.
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11
Note: It's all in the timing of adding the garlic and onions (which can only really be learned through trial and error).
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12
Adding them too soon will cause them to burn before the potatoes are crisp, and too late will prevent the garlic and onion from fully caramelizing.
