Crispy Herb Potatoes

In a large saucepan, cover potatoes with at least 1 inch of water. Bring to a boil. Cook for 15–20 minutes or until easily pierced with fork. Drain potatoes. Once cool enough to handle, cut potatoes into quarters (or bite-sized pieces).

In a large cast-iron pan or skillet. Heat 1 tablespoon of butter and olive oil over medium-high heat. Add onion wedges and cook until tender and edges start to brown. Remove to a plate.

Heat remaining butter and olive oil in the pan. Add cooked potatoes. Sprinkle with garlic powder, salt, and black pepper. Stir to combine.

Cook potatoes for 5–10 minutes, stirring occasionally, until all sides have browned and are crispy. Add more butter or oil as necessary.

Remove pan from heat and stir in onions and any optional herbs like parsley, chives, and rosemary. Serve warm.