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Put un-peeled potatoes in a pot, add water to cover and add salt to taste.
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Bring to a boil and simmer 20 minutes or until tender.
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Drain potatoes and cool.
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Peel and cut into 1/4 inches thick slices.
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Heat the oil and 1 tablespoons of butter in iron skillet.
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Add potatoes, salt and pepper to taste.
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Cook, stirring and tossing gently for 8-10 minutes or until nicley browned and crisp.
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Add remaining butter and let melt. Sprinkle with garlic and parsley. Stir and toss gently and serve.
