Ingredients

• 3 large russet potatoes , peeled and quartered
• 2 tablespoons olive oil
• 1 tablespoon butter
• 0.25 teaspoons paprika
• 1 pinch cayenne pepper , or to taste
• 1 pinch garlic powder
• 1 pinch onion powder
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh chives

Instructions

1. 1 Arrange potatoes evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-sized chunks.
2. 2 Heat butter and olive oil in a nonstick skillet over medium-high heat until butter melts and starts to turn brown. Swirl the pan and add potatoes; shake the pan to arrange in an even layer. Season with paprika, cayenne, garlic powder, onion powder, salt, and pepper.
3. 3 Continue to toss potatoes and cook until reddish-brown, crusty, and crispy on the edges, 10 to 12 minutes. If potatoes are cooking too quickly, reduce the heat to medium. Garnish with chives.

Nutrition per serving