<p>You will need a frying pan with enough room to cover broccoli in it and a microwave safe bowl of at <i>least</i>
1L. Put the butter in the bowl and nuke it for 1m or so, until it
melts. Put the broccoli in the frying pan with ~1/2c water and cover it.
Leave that on high. As long as the cover fits well, it’ll be fine. <br></p><p>Mix the flour into the melted butter and let that sit while you get the water or milk ready – if that’s <i>refrigerated</i>,
you may want to microwave it 10-15 seconds to take the chill off so it
doesn’t make the butter seize. Not that it’s a big deal if it does, tbh,
you’ll be heating it again. Add the seasoning to the bowl and mix it in
with the water or milk. Nuke that for ~2m, until you get something
mostly yellow gravy-looking.</p><p>Take that out and put the potato in
the microwave for ~3-4 minutes, depending on the size. You’re looking
for approximately ‘baked’ consistency.<br></p><p>Add the cheese and mix
the hell out of it until the cheese melts and the stuff in the bowl is
mostly smooth. Then turn off the broccoli and pout the water into the
gravy <i>first</i>. Mix that smooth, then add the broccoli.</p><p>Turn
on the heat under the pan you had the broccoli in and add the oil. When
the potato is done, cut it into chunks and use a spatula to drop them
into the oil. (This will spit like mad, so keep your hand out of the
way.) Cook that for a couple of minutes, until the potato chunks have
browned on one or more sides, depending on how you prefer it. When
they’re done, use the spatula to get the potatoes with as little oil as
possible and drop them into the cheese gravy.</p>Congrats: broccoli and potato in something more or less like nacho cheese.