two pounds of small Yukon gold potatoes

2 tablespoon butter

2 tablespoons olive oil

2 tablespoons water (for steaming potatoes)

1/8 teaspoon onion

shy 1/8 teaspoon garlic powder

salt and white pepper to taste


Wash and add potatoes to a Pyrex bowl. Add two tablespoon of water. Cover with plastic wrap. Poke a hole in the plastic wrap with a knife. Microwave on high for 6 minutes. Let stand four minutes.

Add butter to a pan with olive oil. Add hot potatoes to pan with butter and oil. Keep heat on low. Add seasoning and toss to coat potatoes. Continue cooking on low for ten to fifteen minutes until potatoes are slightly brown and fork tender.

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