Begin by scrubbing the russet potatoes under cold running water. Once clean, peel them if desired, and cut them into half-inch cubes. Set aside.

In a large pot, add the cubed potatoes and cover with cold water. Stir in a pinch of baking soda and bring to a boil. Cook for 1-2 minutes until fork-tender. Drain well.

Heat 1 tablespoon of vegetable oil and ½ tablespoon of unsalted butter in a skillet over medium heat. Sauté the chopped onion until translucent, about 4-5 minutes. Add minced garlic and cook for 1 more minute, then set aside.

In the same skillet, add remaining oil and butter. Add parboiled potatoes in a single layer and fry for 8-10 minutes until golden-brown and crispy, turning occasionally.

Return sautéed onions and garlic to the skillet. Season with seasoned salt and ground black pepper. Toss gently and cook for another 2-3 minutes.

Transfer crispy home fries to a serving dish. Serve hot, optionally garnished with fresh herbs.