Cut potatoes into ¾ inch chunks and place the potatoes in a large microwave safe bowl.

Top with 1 tablespoon of the butter, and cover tightly with plastic wrap. Microwave on high for 5-7 minutes, until the edges of the potato begin to soften. Halfway through cooking, use hot pads to lift bowl out, and give it a shake to help promote even cooking.

Meanwhile, melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 8 minutes. Transfer to a small bowl.

Melt the remaining 2 tablespoons butter in the skillet over medium heat. Add the potatoes and press them down with a spatula so they are touching the bottom of the pan. Get as much surface area of each potato piece touching the pan as possible.

Cook 5-7 minutes, without moving or stirring, until one side of the potato pieces is browned and crispy.

Turn the potatoes over, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Again don’t move or stir them.

Reduce the heat to medium low and continue cooking, stirring the potatoes every few minutes until crusty, 9 to 12 minus. Stir in the onion, garlic salt, salt and pepper to taste.

Serve hot.