Step 1

Place the potatoes on a large, microwave-safe plate and microwave them under a microwave cover until just fork-tender, about 3 minutes 30 seconds.

Step 2

Let the potatoes rest until they're cool enough to touch. Then, cut them into small squares and place them in a large bowl.

Step 3

In a small bowl, add the rosemary, the oregano, the thyme, the sage, the nutmeg, 1 teaspoon of the salt, and 1/8 teaspoon of the pepper and stir to combine.

Step 4

Sprinkle the seasoning mixture over the potatoes and toss to combine.

Step 5

In a large cast-iron skillet over medium-high heat, heat 2 tablespoons of the butter and 2 tablespoons of the oil.

Step 6

In batches, add the cut potatoes to the butter mixture in a single layer, trying to leave space around each one, and cook, tossing them with a spatula, until they are crispy and golden, about 3-4 minutes.

Step 7

Use a slotted spoon to transfer the potatoes to a plate and fry the remaining batches. Add more of extra the oil and the extra butter as needed.

Step 8

Taste and season the potatoes with the extra salt and the extra pepper as needed.

Step 9

In a skillet over medium-low heat, add the onion, the remaining 2 tablespoons of the butter, the remaining 1 tablespoon of the olive oil, the fresh thyme, and the garlic and cook until the onions have softened.

Step 10

Add the cooked potatoes to the cooked onions in the skillet and toss to combine. Transfer from heat.

Step 11

Serve the potatoes with the hot sauce.