Parisienne Potatoes

3 or 4 large Russet Potatoes
2 tablespoons Olive oil
2 tablespoons Butter
2 cloves of Garlic
Salt and pepper
parsley, rosemary or thyme

Using a melon baller, make round balls from large peeled potatoes or you can cut the potatoes into small cubes. Potatoes can be cut up ahead of time and left to soak in cold water.

In a large frying pan, heat olive oil and butter. Dry the potatoes really well and add them to the pan. Saute, shaking the pan occasionally until golden brown and the potatoes are tender. Add minced garlic and salt and pepper to taste. Shake to distribute and cook for about 30 seconds. Remove from heat; add fresh herb of choice, parsley, rosemary or thyme. Serve while hot.