1-Prepping the Potatoes: First, peel and quarter the potatoes to get them ready for steaming. This step helps remove any tough skins and ensures even cooking later. Steam the quartered potatoes in a basket over boiling water for 6-10 minutes, or microwave them covered on a microwave-safe plate for 3.5 to 4.5 minutes until a knife slides in with slight resistance.

2-Prepping the Potatoes: After steaming, let the potatoes cool to room temperature for the best texture. If you’re planning ahead, pop them in the fridge overnight it’s a great trick for busy mornings. Once cooled, dice them into roughly 1/2-inch cubes, which helps them crisp up nicely without falling apart.

3-Cooking in the Skillet: Heat 2 tablespoons butter and 2 tablespoons olive oil in a large 12-inch or larger skillet over medium-high heat. If you want extra flavor, toss in fresh rosemary, thyme sprigs, and 1 smashed garlic clove to infuse the oil for about one minute, then remove them before adding the potatoes.

4-Cooking in the Skillet: Add the diced potatoes in a single layer to avoid crowding, which is key for even browning. Season them evenly with kosher salt, black pepper, a pinch of cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon smoked paprika. Cook for 8-10 minutes, flipping and tossing every 2-3 minutes to get that golden, crispy exterior.

5-Cooking in the Skillet: Once they’re done, taste and tweak the seasonings as needed for your preference. Serve them right away while hot and crispy the total time is just about 20 minutes, with 5 minutes prep and 15 minutes cooking.