The potatoes are first boiled and cooled. Then they are sliced and given a second cooking in butter and olive oil where they develop a golden crust as they cook. The first cooking can occur hours in advance of the second.
8 to 10 medium Yukon gold or white potatoes
2 tablespoons coarse sea salt
3 tablespoons extra virgin olive oil
2 tablespoons butter
Put the potatoes and 1 tablespoons of the salt in a large pot and cover by 3 inches with water. Bring to a boil and boil until tender when pierced with the tines of a fork. Do not over cook. Remove and let cool slightly before removing the skins. Let cool completely, then slice into ½-inch thick slices. Refrigerate until ready to do the second cooking. In a large frying pan, heat the olive oil and butter over medium high heat. When the butter has melted and the oil is hot, place the sliced potatoes in a single layer, sprinkle them with half the remaining salt and cook until golden, about 7 to 8 minutes. Turn, sprinkle with the remaining salt and cook the other side until golden, about 5 minutes. Place on paper towels briefly to drain and serve hot.