Instructions: 1. In a large saucepan over medium heat, add the potatoes and cover with water; cook for 20 to 30 minutes, until just tender. Remove from the heat, drain, and cool. Cut the potatoes into 1/4-inch-thick rounds, then into quarters.

2. In a large skillet over medium heat, heat 1 tablespoon of oil.

Add the onion and garlic, cover, and sweat until translucent.

3. Add 1 tablespoon of butter, let it melt, then add the potatoes. Continue to fry and turn the potatoes as needed to keep them from burning, scraping the crisp bits from the bottom of the skillet. Add additional oil and butter only if absolutely necessary. When the potatoes begin to turn golden brown, stir in the sage and parsley, and season with salt and pepper to taste. Continue to saute and scrape the potatoes from the bottom of the pan until they are deep golden brown.

Serves 8.

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