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Ingredients
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch to 3/4-inch cubes
- 4 tablespoons salted butter
- 1 onion, finely chopped
- Salt and pepper to taste
- Seasoning of your choice: Garlic powder or salt, smoky Spanish paprika, or chopped chives
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Preparation
Step 1
Arrange potatoes in a large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.
Step 2
Meanwhile, melt 1 tablespoon butter in a large regular or nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to a small bowl.
Step 3
Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with a spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes. Stir in onion, seasonings of your choice, and salt and pepper to taste.
Step 4
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Chef's notes
Cooking the onions separately prevents them from burning as potatoes need to cook longer.
Microwaving the potatoes first reduces the pan-frying time and ensures they are cooked through.
Nonstick pans can significantly reduce the amount of butter needed.
