Wash, peel, and dice the potatoes into small cubes. Add them to a large pot, cover with water, and stir in 1 tsp of salt. Bring to a boil over high heat, then reduce the heat to medium-high and let the potatoes par-boil for 5 minutes. Drain the potatoes in a colander. prep

While the potatoes are boiling, dice the onion and set it aside. prep

Heat 1 Tbsp olive oil and the butter in a large skillet over medium heat. Once the skillet is hot, add the drained potatoes in an even layer. Sprinkle with ¼ tsp salt and ¼ tsp black pepper. mix

Allow the potatoes to cook undisturbed for 4-5 minutes, letting them get golden and crispy on one side. After 5 minutes, gently stir the potatoes to flip them, then add the remaining 1 Tbsp olive oil, diced onion, garlic powder, onion powder, and the remaining ¼ tsp salt and ¼ tsp black pepper. Stir everything to combine. cook

Continue to cook the potatoes for another 7-8 minutes, stirring occasionally, until they’re golden and crispy on the outside and tender inside. finish

Remove the skillet from the heat and garnish with chopped parsley or green onions if desired. Serve warm. finish