Short-Order Home Fries

Serves 4

Although we prefer the sweetness of Yukon Gold potatoes, other medium-starch or waxy potatoes, such as all-purpose or red-skinned potatoes, can be substituted. If you want to spice things up, add a pinch of cayenne pepper.

Ingredients

• 1 1/2 pounds Yukon Gold potatoes (4 medium), scrubbed and cut into 3/4-inch pieces
• 4 tablespoons unsalted butter
• 1 onion, chopped fine
• 1/2 teaspoon garlic salt
• 1/2 teaspoon table salt
•   Ground black pepper

Instructions

• 1. 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.
• 2. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 8 minutes. Transfer to small bowl.
• 3. 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, 9 to 12 minutes. Stir in onion, garlic salt, salt, and pepper to taste. Serve.