4 tbsp. unsalted butter
2 tbsp. oil
6 garlic cloves, peeled
2 1/2 lbs. new red skin potatoes, scrubbed and cut into 1/4 inch pieces
3/4 tsp. salt
Freshly ground pepper
1/4 c. chopped fresh parsley or basil
2 tbsp. caraway seeds

In large heavy skillet heat butter and oil until bubbly, add garlic cloves, whole and cook over moderate heat, 5 minutes tossing occasionally.

Add potatoes and sprinkle with salt. Cook potatoes 20 minutes, shaking and tossing frequently until brown and crisp. Stir in pepper to taste and parsley or basil. Serve at once. Serves 8.