Skillet Potatoes

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• 2 lbs Yukon Gold or Russet potatoes (cleaned/unpeeled.)
  Ingredient note

  Source: 2 lbs. Yukon Gold or Russet potatoes (cleaned/unpeeled.)
• 2 Tablespoons + 2 Tablespoons Salted Butter
  Ingredient note

  Source: 2 Tablespoons Salted Butter; Source: 2 Tablespoons salted butter
• 2 Tablespoons + 1 Tablespoon Olive Oil
  Ingredient note

  Source: 2 Tablespoons Olive Oil; Source: 1 Tablespoon olive oil
• 1 teaspoon dried rosemary
  Ingredient note

  Source: 1 teaspoon dried rosemary
• ¾ teaspoon dried oregano
  Ingredient note

  Source: ¾ teaspoon dried oregano
• ¾ teaspoons dried thyme
  Ingredient note

  Source: ¾ teaspoons dried thyme
• ¾ teaspoons dried sage
  Ingredient note

  Source: ¾ teaspoons dried sage
• 1/8 teaspoons ground nutmeg
  Ingredient note

  Source: 1/8 teaspoons ground nutmeg
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 1/8 teaspoon pepper
  Ingredient note

  Source: 1/8 teaspoon pepper
• 1 each yellow onion, (thickly diced)
  Ingredient note

  Source: 1 yellow onion, (thickly diced)
• 2 sprigs fresh thyme
  Ingredient note

  Source: 2 sprigs fresh thyme
• 3 cloves garlic (smashed)
  Ingredient note

  Source: 3 cloves garlic (smashed)

1. Method 1: Microwave: Slice the potatoes into thirds. Place them on a large plate and microwave them for 3 ½ minutes under a microwave cover, until just fork tender. Cut into small squares.
2. Method 2: Gently Boil. Slice the potatoes into small squares and place them in cold water. Slowly bring the water to a gentle boil. Cook the potatoes for a few minutes, until just fork tender. Drain and pat completely dry.
3. Combine seasoning ingredients and sprinkle over the potatoes. Use your hands to toss to combine.
4. Onions should be cooked in a separate pan with butter and olive oil as they'll require a different cooking temperature than the potatoes. Let them soften over medium-low heat with smashed garlic cloves and fresh thyme. Reduce as much as you like, even letting them caramelize if possible.
5. Add the oil and butter to a large skillet, (preferably cast iron), over medium-high heat. Add the potatoes in a single layer. Try to leave space around each one, the airflow will allow the edges to get crispy. (Otherwise they’ll steam which can make them soft.) Cook them in batches if needed.
6. Once they start to get crispy and golden, (3-4 minutes), use a silicone spatula to toss them around. Not all sides need to be equally crisp, alternative textures is what makes them interesting. Reduce heat if needed as they continue to cook.
7. Use a slotted spoon to remove them from the skillet and proceed with frying remaining batches. Add a little more oil/butter if needed.
8. Once all batches are fried, add all potatoes back to the skillet along with the onions. Toss to combine, remove from heat. Taste and season with additional salt/pepper if needed and serve!