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still in the experimental stage

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  • 700 g Yukon Gold potatos
  • 14 cup (57 g) butter

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.

  • 1 onion

Melt 1 tablespoon butter in large cast iron skillet over medium heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to a bowl.

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 and golden on all sides, 9 to 12 minutes.

  • 1 tsp seasoning salt
  • 14 tsp black pepper
  • 12 tsp garlic powder
  • 12 tsp onion powder
  • 12 tsp paprika
  • 14 tsp MSG
  • 14 tsp dried thyme
  • 12 tsp roasted bell pepper and garlic seasoning

Stir in onion, seasonings of your choice and salt and pepper to taste.