Step 1

Dice potato (no need to peel) into ½ inch cubes. Place in microwave-safe bowl, cover with microwave-safe plastic wrap or a microwave-safe lid with vents. If using plastic wrap, make sure to leave a small space uncovered to act as a vent and that there is at least a 1 inch gap between the potatoes and the plastic wrap. Microwave on high for 5 minutes.

Step 2

While the potatoes are cooking, dice the onion and preheat a cast-iron or other heavy-bottom skillet on medium-low heat.

Step 3

Remove the potatoes from the microwave (be careful when removing from the microwave, the bowl will be very hot!). Pierce one of the potatoes with a knife - the knife should slide in without much resistance. If not, microwave for another minute.

Step 4

Add vegetable oil to the hot pan and swirl around to coat the bottom of the pan. Add in the potatoes in a single layer, push down firmly with a spatula to ensure the most surface area of the potatoes is in contact with the pan. Sprinkle the spices and diced onion over the top.

Step 5

Let the potatoes cook for 5 minutes, do not stir. (If the potatoes are getting brown too quickly, turn the heat down.)

Step 6

After 5 minutes, add the butter and stir the potatoes until the butter is mostly melted. Press the potatoes down again firmly with the spatula and let cook for another 3 minutes or until potatoes have developed a brown crust. Do not stir during cooking time. Serve immediately for ultimate crispiness!