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Pre-Notes

Consider using white fleshed sweet potatoes (not yams) they are delicious!

Ingredients

1. 1 1/2 lbs Yukon Gold potatoes or red skinned potatoes (4 medium), scrubbed and cut into 3/4-inch pieces
2. 4 T butter
3. 1 onion, chopped fine
4. 1/2 t garlic salt
5. 1/2 t salt
6. Ground black pepper to taste

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.
3. Add onion and cook until softened and golden brown, about 8 minutes. Transfer to small bowl.
4. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat.
5. Add potatoes and pack down with spatula.
6. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes.
7. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes.
8. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty, 9 to 12 minutes.
9. Stir in onion, garlic salt, salt, and pepper to taste. Serve.

Picture of Recipe