Toss the halved baby potatoes with 1 tablespoon of olive oil and microwave for 4 minutes to soften before searing.

Heat a large cast-iron skillet over high heat with the remaining 1 tablespoon of olive oil.

Season the meat cubes generously with salt and pepper, then add them to the hot skillet in a single layer.

Sear for 2 minutes per side until a brown crust forms, then remove the meat from the pan and set aside.

Reduce heat to medium, add the potatoes to the skillet, and cook until golden brown and crispy, about 5 minutes.

Lower the heat, melt the butter in the skillet, add the minced garlic, and cook for 30 seconds until fragrant.

Return the meat to the skillet, toss everything in the savory herb sauce, garnish with parsley, and serve immediately.