Instructions: Bring potatoes to a boil and cook only 5 minutes. Drain and set aside.

In a large deep skillet or dutch oven over medium heat, melt butter or margarine and olive oil together. Add garlic, herbs, cayenne, and seasoning; stir until well blended. Add potatoes and turn carefully, coating them with the butter-herb mixture. Cook uncovered over medium heat, gently turning occasionally, for 1/2 hour. Turn up to medium-hi the last 10 minutes, turning more frequently and drizzling with more olive oil if the potatoes seem dry. The result will be potatoes with a crisp herb crust and a creamy interior. Serve immediately. Great with grilled steak, chicken, or chops.

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