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I seldom cook with a microwave, but a slight shortcut with this recipe saves a lot of time and mess on a weekend morning.

 Comfort Vegetarian prep10 mins total time35 mins servings3 – 4 addedMay 2020

• 1½ – 2 pounds Yukon gold potatoes, dice into ¼-inch cubes
• Kosher salt
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• ½ onion, chopped
• 3 cloves garlic, minced
• ½ teaspoon paprika
• (optional) 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 teaspoon Italian seasoning
• Freshly ground black pepper

1. Dice the potatoes into ¼-inch cubes. Place in a microwave-safe bowl and sprinkle liberally with salt. Microwave for 5 minutes, stirring half-way through. Potatoes should be just slightly tender when poked with a fork.
2. Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with the paprika and chili powder; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 more minutes.
3. Add the minced garlic and herbs. Toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.