Start by peeling and dicing your potatoes into evenly sized cubes, about 1-inch each, ensuring they cook uniformly. Pat them dry with a paper towel to remove any moisture.

In a large cast iron skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Allow the oil to shimmer and the butter to melt completely.

Once the oil is hot, carefully add the diced potatoes in a single layer. Season with salt, black pepper, garlic powder, and smoked paprika. Allow them to cook untouched for 4–5 minutes.

After 4–5 minutes, gently stir the potatoes using a spatula, flipping them to brown the other sides. Continue cooking undisturbed for an additional 5 minutes.

Now, lower the heat to medium and continue to fry the potatoes for another 10–12 minutes, stirring occasionally. If using diced onions, add them in during the last 8 minutes of cooking.

Once the crispy pan fried potatoes reach your desired level of doneness, remove them from the skillet. Taste and adjust seasoning if needed. Serve warm.