Ingredients:

  • 1.5 lb Russet potatoes, peeled and cubed into ½ inch pieces
  • 1 tbsp Water
  • 2 tbsp Unsalted butter
  • 1 tbsp Olive oil
  • 1 tsp Garlic powder
  • ½ tsp Kosher salt
  • ¼ tsp Black pepper
  • 1 tbsp Fresh parsley, chopped

Instructions:

  1. Place the cubed Russet potatoes in a microwave-safe bowl with 1 tbsp of water. Cover tightly and microwave on high for 5–6 minutes until tender when pierced with a fork.
  2. Heat the olive oil and butter in a 12-inch cast iron skillet or heavy-bottomed non-stick pan over medium-high heat until the butter foams and smells nutty.
  3. Add the steamed potatoes in a single layer and let them sit undisturbed for 3–4 minutes to develop a mahogany-colored crust.
  4. Toss the potatoes gently to brown the remaining sides. Sprinkle garlic powder, salt, and pepper over the potatoes during the last 2 minutes of cooking.
  5. Remove from heat and garnish with fresh chopped parsley.