Allow the butter to melt and the olive oil to heat through. when the herbs start popping and sizzling, remove them and the garlic clove, discard. add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Instructions. heat 2 tbsp oil in a large skillet on medium high heat. once oil is hot, add the diced potatoes and onion to the skillet. sauté, stirring occasionally, for 10 to 15 minutes, until sides of potatoes have browned. (if your potatoes aren't diced small it will take longer to brown the sides.).
Bring to a boil and cook for 5 minutes, then drain. heat the oil in a large cast iron skillet over medium heat. add the potatoes to the pan and try to get them on a single, flat layer. cook without stirring for about 4 5 minutes, so that the bottom side browns. add the diced onion, garlic powder, and paprika, then stir. Spread the diced potatoes on a large microwave safe plate and microwave on high until hot all the way through, slightly soft yet still a little crunchy. start with 3 minutes, adding 1 2 minutes as needed, and tossing between each minute increment. 1 pound red potatoes. heat oil in a large skillet over medium high heat. Cook: in a 12 inch or larger skillet, heat the butter and oil over medium high heat until the butter melts and begins to sizzle. carefully add the diced potatoes in a single layer. sprinkle with seasonings and mix through. cook for 8 12 minutes, flipping and stirring around every 3 minutes to ensure even browning. Cover with a plate or plastic wrap and microwave for 5 to 7 minutes, or until potatoes are fork tender. cook: heat butter in a large skillet over medium heat, then add all spices. once melted and fragrant, gently stir in potatoes, keeping them in as much of a single layer as possible. increase heat to medium high and cook, stirring occasionally.
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