Fried potatoes in a slightly different manner . . .

I have an unusual son. He doesn't care for potatoes! He will eat French Fries but any other way, he will take a nibble and pass on it. I was in my usual, pre-payday scramble for making dinner, last week. I had some pork . . . and three aging potatoes. I prepared the potatoes, as follows, and not only got rave reviews from my son, he had three helpings. Fried Potatoes (my way!) 4-6 Russet or baking potatoes. 1 large onion, finely diced 5 peeled cloves of garlic, smashed and minced Peel and cube the potatoes and put them in a pot of cold water. Add the onions and garlic. Add a tablespoon of salt to the water. Bring the pot to a boil and then turn down and simmer until potato cubes are almost done. They will finish cooking in the frying pan. Drain the potatoes/onion/garlic from the cooking water. In a large frying pan, add 1/4 cup olive oil and 1/4 cup butter. Melt and almost bring it to a bubble. Add the potato mixture and increased heat. Taste for salt and add pepper. Keep gently stirring to get a slight brown to the edges. Taste for doneness and seasoning and serve. This goes great with grilled sausage like Bratwurst, etc. and red cabbage. Makes for a very Germanic meal. If you want to increase the flavor profile, 1/2 cup of finely chopped bacon thrown in for the frying time is good.