1. Peel the potatoes if desired. Peeling is not essential; this depends on the quality of the potatoes and personal preference. If you leave the peel intact, be sure it is well cleaned.
2. Cut the potatoes into small chunks. Aim for small cube-like shapes about 1 inch/2.5cm diameter.
3. Add the butter and oil to the frying pan or skillet. Heat the fats until bubbling.
4. Fry in portions. Do not place all the potatoes at the same time. Place a layer of the cubed potatoes into the pan. Be very careful not to splash yourself with the hot oil––use a long-armed utensil to create distance between you and the oil.
5. Fry for 4-5 minutes. Turn over gently at least once or twice during cooking; use a large fish slice or spatula. When all sides turn golden, the potatoes are ready.
6. Use a slotted spoon or tongs to remove the fried potatoes from the pan. Drain on a kitchen towel.
7. Serve immediately. Sprinkle with salt and pepper to taste.
1) Peel the potatoes and cut into large wedges (about 6-7 wedges per potato).
2) Mince the garlic cloves.
3) Preheat oven to 420°F
4) Put all the ingredients into a baking pan large enough to hold them.
5) Season generously with sea salt and black pepper. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
6) Bake for 40 minutes. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
7) Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes. This will take about another 40 minutes. Do not be afraid of overcooking the potatoes- they will be delicious.
1) Preheat oven to 425°F.
2) Cut off the woody bottom part of the asparagus spears and discard.
3) With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy").
4) Place asparagus on foil-lined baking sheet and drizzle with olive oil.
5) Sprinkle with salt.
6) With your hands, roll the asparagus around until they are evenly coated with oil and salt.
7) Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them. They should be tender when pierced with the tip of a knife. The tips of the spears will get very brown but watch them to prevent burning.