8-10 med. yellow potatoes (about 3 lbs.)
3 tbsp. sweet butter
3 tbsp. oil
Several sprigs of fresh chives (or parsley)
3 sm. onions
6 cloves garlic
2 c. fromage blanc
1 c. creme fraiche

If fromage blanc is not available, mix 1 part heavy cream with 2 parts whipped cream cheese. Beat vigorously until stiff; chill.

If creme fraiche is not readily available, combine 1 cup whipping cream with 1 teaspoon buttermilk. Heat 85 degrees and let stand at 60 to 85 degrees until thick. Stir gently and chill.

Peel potatoes and cut into 1/4 inch slices. Melt the butter and oil in a large non-stick skillet. Over moderately high heat, cook potatoes until golden brown, gently shaking and turning them while cooking.

Snip the chives (or chop the parsley fine). Peel and chop the onions and garlic fine; place herbs in small serving bowls. Fill separate bowls with the fromage blanc and creme fraiche. Serve the potatoes hot, with condiments. Serves 6. Cooking time: 35 minutes.