Place cut potatoes in a saucepan, then cover with water. Add salt, then bring to a rapid boil. Cook until just knife tender.
Strain the potatoes with a colander, then allow potatoes to steam dry.
Heat a cast iron skillet over medium-high heat until hot. Add extra virgin olive oil (or butter), then add potatoes. Season and cook.
Add minced onion, then toss the potatoes and cook. Check the potatoes for doneness.
Season with spices. Serve immediately with chopped fresh herbs and lemon wedges.