Crispy Skillet Home Fries with Sweet Onion


1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch to 3/4-inch cubes
1 large sweet onion, rough chopped
2 tsp olive oil
2 tsp butter
1 tsp smoked paprika
1/2 tsp garlic salt 
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp sugar
1/4 tsp kosher salt
1/2 tsp black pepper
red chili flakes
fresh parsley, finely chopped


Arrange potatoes in large microwave-safe plate, top with 1 tablespoon water, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, turn potatoes half way through cooking in order to cook evenly.

Meanwhile, melt  1 teaspoon olive oil and 1 teaspoon butter on a large nonstick skillet or griddle over medium-high heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to small bowl.

Melt remaining 1 teaspoon olive oil and 1 teaspoon 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. 

Stir in onion and add paprika, garlic salt, garlic powder, cayenne pepper, sugar, and kosher salt. Cook a few minutes more to bind flavors. Remove from heat and sprinkle with chopped parsley and red pepper flakes. Yummilicious!