Cut the potatoes into uniform 1/2 inch cubes, rinse to remove excess starch, and pat completely dry with a kitchen towel.

Heat a large skillet over medium-high heat until hot but not smoking.

Add butter and oil to the skillet and swirl until the butter is melted and foaming subsides.

Add the potatoes in a single layer and toss once to coat every cube in the butter-oil mixture.

Sprinkle salt, black pepper, garlic powder, and onion powder over the potatoes; stir briefly to distribute.

Cover the skillet and let the potatoes steam for 3–4 minutes so the centers start to soften.

Remove the lid and cook uncovered, stirring every couple of minutes, for 6–10 minutes until the potatoes are golden brown and tender when pierced with a fork.

Remove from heat, sprinkle with chopped parsley, and serve immediately.