Heat butter and oil in a large nonstick pan over medium heat.
Add potatoes, garlic powder, lemon pepper, salt.
Mix until combined.
Spread out the potatoes. Make sure they are not overlapping.
Cover and cook for 5-10 minutes or until they are golden brown and crispy on the bottom.
Flip the potatoes and cook the other other side for 5-8 minutes, uncovered, until this side is also golden brown and crispy.
Add fresh parsley and toss until combined.
Serve immediately and enjoy!
Notes
Read all my tips above.
Tastes best and crispy when served immediately. Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave but they won't be as crispy any more.