Cut the potatoes into uniform 1/2-inch cubes—this is crucial for even cooking and browning. I find that uniform pieces prevent some from turning crispy while others remain soft. While you're prepping, combine all your dry seasonings (salt, pepper, garlic powder, onion powder, and paprika) in a small bowl so they're ready to go when you need them.

Heat the butter and oil together in a large skillet over medium-high heat until the butter is foaming and the oil shimmers—this takes about 1-2 minutes. The combination of butter and oil gives you the best of both worlds: butter for flavor and oil for a higher smoke point to prevent burning. Working with medium-high heat ensures the potatoes will develop a golden crust rather than just steaming.

Add the cubed potatoes to the hot skillet and let them sit undisturbed for 2-3 minutes—don't stir immediately! This contact time with the hot pan is what creates that golden, crispy exterior. After that initial sear, give everything a good stir to coat the potatoes in the fat, then sprinkle the seasoning mixture from Step 1 over top and toss well to distribute evenly.

Cover the skillet and reduce heat to medium. Let the potatoes steam for 3-4 minutes until they're fork-tender inside. The lid traps steam to cook the interior while the potatoes maintain contact with the hot pan. This two-phase approach gives you crispy outsides with soft, creamy insides.

Remove the lid and increase the heat back to medium-high. Stir frequently for the next 2-3 minutes, allowing any moisture to evaporate and the potatoes to develop additional crispy edges. I like to let them sit still for a minute between stirs to maximize browning. Once the potatoes are golden and crispy throughout, taste and adjust seasoning if needed.

Remove from heat and scatter the freshly minced parsley over the hot potatoes, tossing gently to combine. The heat will brighten the parsley's color and flavor. Serve immediately while the potatoes are still warm and crispy.