PREPARE THE POTATOES: Wash and peel the spuds. Cut them
into 1/4" batons (using your French-fry cutter) then
cut the batons into 1/4" cubes. Blanch them in your deep
fryer then allow to drain cool. While they are cooling -
MAKE THE GARLIC BUTTER SAUCE: In a small saucepan melt
butter, add garlic and saute until cooked. Add dried
oregano and dried basil and stir until heated through.
Once the sauce is prepared set it aside but keep it
warm while you drop the potatoes back into the fryer
to finish cooking and browning.
When the cubes are done to your liking drain them and
portion out. Pour the garlic butter sauce over and
serve alongside your eggs and meat.
