Place the potatoes in a microwave-safe dish, and cover with plastic wrap. Microwave at HIGH for 5 minutes. Uncover and cool slightly.
Heat a large skillet over medium heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add onion; cook 20 minutes or until golden and tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove onion mixture from pan. Wipe the pan clean with paper towels.
Increase heat to medium-high. Add the remaining 1 tablespoon oil and butter to pan, and swirl to coat. Add potato, and cook for 4 minutes, without stirring. Turn potatoes over. Cook 6 minutes or until browned, without stirring. Reduce heat to medium-low; cook 10 minutes or until tender and golden brown, stirring occasionally. Remove from heat. Stir in onion mixture, salt, and black pepper; toss. Sprinkle with parsley.
I loved these. They took me forever to make, longer than an hour and a half, but that was my fault. I didn't think the onions were overpowering, but i sauteed them for a bit longer than directed. I also added about 1/8 tsp of cayenne to add a little kick. I used dried parsley because it was on hand. I will definitely make these again!