Crispy Garlic Butter Potatoes

• 700 g/1.5 pounds small potatoes

salt

• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tsp garlic powder
• 1/2 tsp each: black pepper, dried oregano, dried sage, onion powder
• 1/4 tsp smoked paprika

fresh parsley or thyme leaves, for serving

• 1/4 tsp crushed red pepper flakes, for serving (optional)

1. You can use peeled or unpeeled potatoes. Cut the potatoes in half, if using larger potatoes, chop in smaller pieces.
2. Place the potatoes in a large pot and add hot water, about 5 cm/2 inch above the potatoes. Add 2 teaspoons salt. Cover and bring to a boil over medium-high heat, then reduce heat to a simmer. Cook about 20 minutes, until potatoes are soft or until knife-tender when testing for doneness. Drain.
3. Heat a large skillet over medium, add oil and butter. Place the potatoes in a single layer, cut-side down. Cook for 5 minutes or until golden-brown and crispy. Turn, cook for 5 minutes more. Cook in 2 batches, if needed, don't overcrowd the skillet.
4. Add black pepper, dried oregano, dried sage, garlic and onion powder, smoked paprika and 1/2 teaspoon salt. Stir and cook for 1 minute more. Finish off with freshly chopped parsley or thyme leaves. Serve!