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Fill a saucepan with approximately 12 cups of water and add 3-4 tbsp salt. The goal is to add enough salt to where the water tastes like salt water. This will flavor the potatoes from the inside out. (*See note below.)
Peel the potatoes and cut them into 1-inch pieces. As you cut the potatoes, drop them into the water.
Set the pan over high heat, bring to a boil, and cook until the potatoes are soft, but slightly underdone. You should be able tp pierce them with a fork, but feel some resistance.
Drain in a colander in the sink. If not fying right away, rinse the potatoes with cold water to stop them from cooking.
Heat butter and oil in a large skillet set over medium-high heat. When the butter has melted, add the potatoes.
Let the potatoes cook, undisturbed, until golden brown on the bottom, about 8-10 minutes. Stir, and continue to cook, stirring more frequently, until they are crispy and golden all over.
When the potatoes are almost done, remove one from the pan and taste for seasoning. If you want your potatoes to be a bit more salty, sprinkle some salt over the potatoes in the pan.
Remove the potatoes from the pan with a slotted spoon, placing them on a plate or in a bowl. If you like, place them on a plate that's covered in a paper towel to absorb any excess butter or oil.