Ingredients
- 3 large russet potatoes, peeled and quartered
- 1 pinch garlic powder
- Chopped fresh chives (optional)
- 1 pinch onion powder
- Cayenne pepper to taste
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 tablespoon butter
Directions
Arrange potato pieces evenly on a microwave-safe plate. Microwave on high temperature until it gets tender, about 4 minutes. Let it cool to room temperature. Cut potatoes into bite-size chunks. Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder. As potatoes turns brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium and serve topped with chopped chives.
