1. Start by rinsing and cutting your potatoes into even 1-inch cubes. Mama Lu always said, “Even cuts cook better and taste better.”
2. Place the potato cubes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Let simmer for about 8-10 minutes, or until the potatoes are just tender when pierced with a fork but not falling apart.
3. Drain the potatoes well and let them sit in the colander for a few minutes. This step helps remove excess moisture for maximum crispiness.
4. Heat a large cast-iron skillet over medium heat. Add the olive oil and butter, letting the butter melt and foam gently. If it starts to brown too fast, turn the heat down — patience is key here.
5. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Don’t let it burn; Mama Lu always said garlic is like a story — best told softly, not shouted.
6. Carefully add the drained potatoes to the skillet, spreading them out in a single layer. Avoid crowding, or they’ll steam instead of crisp.
7. Sprinkle salt, pepper, and herbs over the potatoes. Let them cook, undisturbed, for about 5-7 minutes until the bottoms are golden brown and crispy.
8. Using a spatula, gently flip the potatoes to brown the other sides. Continue cooking for another 7-10 minutes, flipping occasionally, until all sides are beautifully crisp and golden.
9. Give them a final taste and adjust salt and pepper as needed. Remove from heat and sprinkle with fresh parsley before serving.

One of my favorite memories is standing beside Mama Lu, watching her flip potatoes with practiced ease, telling me that “good cooking takes a bit of watching and a lot of listening.” Listen to your skillet — if the potatoes are sizzling happily, you’re on the right track.