1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch to 3/4-inch cubes
4 tablespoons salted butter
Salt and pepper to taste
Seasoning of your choice:I use paprika, rosemary, onion salt, garlic salt and thyme
1. Arrange potatoes in large microwave-safe bowl, top with 2 tablespoons of 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. I used my corningware dish with the glass lid and it worked just fine.
2. Melt remaining 2 tablespoons butter in skillet over medium heat. Add potatoes and and stir continually while adding seasonings. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides.
The original recipe has you cooking onion first then adding it toward the end but since I can’t eat onions I omitted that step.
Adapted from smittenkithen.com
While home fries are often thought of as a breakfast dish we ate them the next night with dinner and they were perfect!