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Peel potatoes and cut into ¾ inch cubes, holding in a bowl of cool water.
For garlic butter sauce, melt butter in a medium saucepan, add oil and garlic and simmer until garlic is tender; set aside to cool.
Once cool, stir in chopped parsley.
Combine seasoning blend in a separate bowl; set aside.
Drain potatoes and transfer to a saucepan, covering with fresh water. Bring to a boil and boil only until slightly tender, about 10 minutes; drain.
Preheat oven to 175 degrees F. to hold finished potatoes between batches.
Heat oil in a large, deep, heavy pot. Add the potatoes, frying in batches, and turning to brown evenly, for 3 to 4 minutes.
Right as they come out of the fryer, transfer to paper towels, sprinkling each batch lightly with a pinch of the seasoning blend.
Transfer potatoes to serving platter and place into warm oven, about 20 minutes, while you prepare the rest of the meal.
Once all potatoes have been fried, add any remaining seasoning to the garlic butter sauce, add potatoes to the saucepan and toss.
Return to serving platter and serve immediately.