1 pound potatoes
Salt to taste
2 tablespoons vegetable oil
½ cup onion, thinly sliced
1 tablespoon butter
1 teaspoon garlic, finely chopped
Freshly ground pepper to taste
2 tablespoons fresh basil or parsley, finely chopped
Place potatoes, unpeeled, in a saucepan with water to cover and salt.
Cook potatoes until tender, about 15-20 minutes. Drain and let cool. When cool enough to handle, peel them (if desired). Cut potatoes into 1/4-inch slices.
Heat oil in a nonstick skillet large enough to hold potatoes in one layer. When oil is quite hot, add potatoes. Cook over high heat, shaking skillet and stirring gently, until lightly browned. Turn potatoes with a spatula. Cook for a few minutes more until light brown.
Drain excess fat from skillet and add onion. Cook a few minutes until onion is lightly browned. Add butter, garlic, salt and pepper. Toss and blend well. Sprinkle with basil/parsley and serve immediately.