1.5 pounds Russet potatoes

2 tablespoons salted butter

2 tablespoons olive oil

Salt to taste

Black pepper to taste

1 teaspoon onion powder or garlic powder

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Peel and rinse the potatoes, then dry them gently with a kitchen towel. Slice the potatoes into 1/2-inch cubes.
Heat a large nonstick or cast iron skillet over medium-high heat. Add the butter and olive oil, stirring until melted and sizzling.
Add the cubed potatoes to the skillet and stir to coat in the butter-oil mixture. Season with salt, black pepper, and onion or garlic powder. Stir to distribute evenly.
Reduce the heat to medium and cook for 5 minutes without stirring, then flip the potatoes. Cook another 5 minutes before flipping again.
Continue cooking, flipping every 5 minutes, for 20–30 minutes until the potatoes are golden brown and crispy outside and tender inside.
Serve hot as a side dish.

Add fresh herbs like rosemary or thyme for extra flavor.

Make them spicy by adding red pepper flakes or cayenne pepper.

Sprinkle Parmesan cheese in the last few minutes for a cheesy finish.

Can be made with sweet potatoes for a healthier version.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a skillet or bake at 350°F (175°C) for 10–15 minutes.