- 700 g Yukon Gold potatos
- 1⁄4 cup (57 g) butter
- 700 g Yukon Gold potatos
- 1⁄4 cup (57 g) butter
Arrange potatoes in 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.
- 1 onion
- 1 onion
Melt 1 tablespoon butter in large cast iron skillet over medium heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to a bowl.
Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with 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.
Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with 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.
- 1 tsp seasoning salt
- 1⁄4 tsp black pepper
- 1⁄2 tsp garlic powder
- 1⁄2 tsp onion powder
- 1⁄2 tsp paprika
- 1⁄4 tsp MSG
- 1⁄4 tsp dried thyme
- 1⁄2 tsp roasted bell pepper and garlic seasoning
- 1 tsp seasoning salt
- 1⁄4 tsp black pepper
- 1⁄2 tsp garlic powder
- 1⁄2 tsp onion powder
- 1⁄2 tsp paprika
- 1⁄4 tsp MSG
- 1⁄4 tsp dried thyme
- 1⁄2 tsp roasted bell pepper and garlic seasoning
Stir in onion, seasonings of your choice and salt and pepper to taste.
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