Begin by scrubbing 2-3 large Russet potatoes under cold water to remove any dirt. If you prefer, peel the potatoes, then cut them into half-inch cubes.

In a large pot, add the cubed potatoes and cover them with cold water. Stir in 1 teaspoon of baking soda, bring to a boil, and cook for 1-2 minutes until fork-tender. Drain and let steam dry.

In a large skillet, heat 1 tablespoon of vegetable oil and 1/2 tablespoon of unsalted butter over medium heat. Add 1/2 cup of chopped white onion; sauté until soft, about 3-4 minutes. Stir in minced garlic and cook for an additional minute.

In the same skillet, add the remaining vegetable oil and butter, heating until hot. Add parboiled potatoes in a single layer, cooking for 8-10 minutes until golden brown and crispy.

Once crispy, return potatoes to the skillet along with sautéed onions and garlic. Season with seasoned salt and black pepper. Toss and cook for another 1-2 minutes.

Transfer to a serving dish, serve immediately while hot, and enjoy!