Herb garden potatoes

Matt is a meat and potatoes kind of guy. Since I have been married to Matt, I have learned how to make potatoes in every transformation possible: home fries, fench fries, twice-baked, mashed, au gratin, scalloped, has browned...YOU NAME IT.

Here is one tasty version.

Serves 4 sidedish portions. To make more-just multiply ingredients.

Rinse and slice 4 potatoes. (We keep skins on here~ part laziness, part taste, part nutrients. If you are NOT lazy, do NOT like the taste, and don't CARE about the nutrients~peel away!)

Add to skillet with about 3 T. olive oil, heat over medium heat.

Slice an onion (half an onion, a few slices-dependent upon size and taste) into rings and saute them with potatoes and add 1 T. garlic.
Add one teaspoon butter and one splash white wine. Cover with lid and let cook. (Make sure to stir every now and again so the pieces don't get burned.)

Go to herby garden and pick

4 sage leaves
4 springs of Oregano
1 dill head

Peel all the leaves off of the springs of oregano. Cut sage into pieces. Break apart dill. In mortar and pestle, crush them all up and add to skillet.

Season with salt and pepper.

When potatoes are tender, you are set!
If you would like to use MORE of your herbies...you can add snipped chives before serving. :-)