1 lb red or yukon gold potatoes, cubed
1T oil
1T butter
Boil potatoes until tender, about 20 minutes. Heat oil and butter in large skillet over med-high heat. When foam subsides, and the potatoes to the skillet. Toss to coat with oil and butter mixture. Season with salt and pepper and smash roughly. Cook until rusty on bottom, then toss. The crusty bits are the best part so toss and crisp to desired amount! Remove to plate and serve.