Peel and dice potatoes. Place in to sauce pan (or stock pot) and cover with water. Bring potatoes to a boil over medium-high heat and cook until they are a bit shy of being cooked all the way through. You want them softened but still firm enough to pan fry.
Drain potatoes while you begin heating butter and olive oil in a frying pan over medium heat.
Once butter and oil is hot, add the potatoes to the pan and toss to coat in the butter and oil. Add spices to the pan and toss to coat.
Let potatoes cook, undisturbed, for around 5 minutes before flipping. Repeat until they reach your desired crispness.

Breakfast Potatoes

Cheesecake