5-6 med. size white potatoes (about 1 1/2 lb.)
3 tbsp. olive oil
3 tbsp. butter
1/2 onion, peeled and chopped
1/2 tsp. salt
1 tsp. freshly ground pepper
1/4 c. chopped and mixed chives and parsley
2-4 cloves garlic, chopped

Peel potatoes (leave skins on, if preferred) and cut into 1-inch cubes. Boil in salted water until tender, and easily pierced, about 20 minutes. Drain and set aside.

Heat butter and oil together in large skillet over medium heat. When foamy, add onion and garlic and saute until translucent. Add potatoes, salt, and cook until crispy and golden on one side, about 5 to 6 minutes. Turn over with spatula and fry until golden. Sprinkle with pepper and herbs. Serves 2.