BLACKENED HOME-FRIED POTATOES FROM HELL

Steps:

• 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.
• Drain water.
• In your best large nonstick pan or well-seasoned skillet, over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil.
• 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).
• 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.
• Sauté for 20 minutes, turning occasionally, or until potatoes begin browning on all sides.
• If the potatoes start burning before they brown, reduce the heat.
• Add garlic, and onions and continue cooking for 15 more minutes, or until potatoes, garlic and onions are all very browned and crispy.
• When it seems potatoes are almost done to your liking, add herbs, salt, and pepper to taste and toss well.
• Serve immediately on warmed plates.
• Note: It’s all in the timing of adding the garlic and onions (which can only really be learned through trial and error).
• 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.