INGREDIENTS
1 1/2 pounds Yukon Gold potatoes (4 medium), scrubbed and cut into 3/4-inch pieces
4 tablespoons unsalted butter
1 onion, chopped fine
1/2 teaspoon garlic salt
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh tarragon leaves
1/2 teaspoon table salt
Ground black pepper
INSTRUCTIONS
1. Arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.
2. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 8 minutes. Transfer to small bowl.
3. Melt remaining 2 tablespoons 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, 9 to 12 minutes. Stir in onion, garlic salt, basil, parsley, thyme, tarragon, salt, and pepper to taste. Serve.
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