Start by prepping the potatoes. I like to microwave the potatoes for two minutes to assure they get nice and tender in the skillet. Allow to cool, then slice the potatoes evenly in half.
In a large steel skillet, heat the olive oil and butter over medium heat until the butter is melted.
Add the chopped thyme and rosemary and stir. This will help infuse the thyme aroma into the oil.
Arrange the potatoes in the skillet, with the cut side down, and cook over medium heat for about 10 minutes or until the potatoes are brown and crisp.
Turn the potatoes over and cover the skillet with a lid. Continue cooking over medium heat for another 8 to 10 minutes, or until the potatoes are fork tender. Season with salt and pepper.