These were a quick and easy new way to make home fries for me — I’ll use this technique again!
It was great for making home fries quickly on a weeknight for breakfast-for-dinner!
2 lbs Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes (russet potatoes work just fine, too)
1/4 vegetable oil (I use a little less)
3 tablespoons unsalted butter
1 onion, chopped fine
Salt and pepper
Minced fresh herbs, if desired (such as thyme and/or flat-leaf parsley)
– In a large microwave-safe bowl, toss the potatoes with the oil
– Cover tightly with plastic wrap and microwave until potatoes are tender, but not falling apart, 5-10 minutes, shaking the bowl to redistribute every 3 minutes (careful- it will be hot!)
– Remove the plastic wrap (watch out for steam) and drain thoroughly in a colander.
– Melt the butter in a 12-inch skillet over medium-high heat (I find that a nonstick works best for developing a crust on the potatoes, but a regular skillet works just fine, too)
– Add the potatoes to the skillet and distribute evenly over the pan. Cook undisturbed until golden brown on one side, about 5 minutes.
– Carefully turn to ensure even browning and add onion to skillet. Continue cooking, turn every few minutes until well browned and the onion is softened, 10 to 15 minutes longer.
– Add herbs, season to taste, and serve immediately.