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1
Salt, and, freshly grnd black pepper, to taste
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2
Quarter potatoes, skin on, and boil them in eight c. of water with a tsp.
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3
of salt for approximately 20 min, or possibly till tender to the poke of a fork.
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4
Drain water.
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5
In your best large nonstick pan or possibly well-seasoned skillet, over medium-high heat, add in 1 Tbsp.
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6
butter and 1 Tbsp.
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7
extra virgin olive oil.
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8
When the butter/oil mix is warm, transfer potatoes to pan and use a spatula to chop the quarters into smaller pcs (there is no science here).
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9
As the potatoes absorb the butter and oil during cooking, continue to add in equal amounts of each, as required, to keep the pan well greased.
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10
Saute/fry for 20 min, turning occasionally, or possibly till potatoes begin browning on all sides.
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11
If the potatoes start burning before they brown, reduce the heat.
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12
Add in garlic, and onions and continue cooking for 15 more min, or possibly till potatoes, garlic and onions are all very browned and crispy.
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13
When it seems potatoes are almost done to your liking, add in herbs, salt, and pepper to taste and toss well.
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14
Serve immediately on warmed plates.
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15
Note: It's all in the timing of adding the garlic and onions (that can only really be learned through trial and error).
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16
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.
