Short-Order Home Fries

From Cook’s Country

Has Kim tried this? No

1 1/2 lbs Yukon Gold potatoes (4 medium), scrubbed and cut into 3/4 inch pieces

4 tbsp unsalted butter

1 onion, chopped fine

1/2 tsp garlic salt

1/2 tsp salt


1. Arrange potatoes in large microwave safe bowl, top with 1 tbp butter and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl to redistribute potatoes halfway through cooking.

2. Meanwhile, melt 1 tbsp 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 tbsp 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 mixture, salt and pepper to taste.

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