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Peel and chop 700 g of floury potatoes into 2 cm cubes, keeping pieces roughly the same size.
Place the diced potatoes in a large saucepan, cover with cold water, add a generous pinch of salt and bring to a rolling boil.
Reduce heat and simmer for 5–7 minutes, until potatoes are just tender but not falling apart.
Drain potatoes in a colander and let them sit for a few minutes to allow steam to escape and surfaces to dry; give the colander a gentle shake to rough up edges.
Heat a large heavy-bottomed frying pan over medium-high heat, then add 50 g unsalted butter and 2 tablespoons vegetable oil.
Once the butter has melted and is sizzling gently, add the dried potato cubes in a single layer (cook in batches if necessary to avoid overcrowding).
Fry potatoes for 15–20 minutes, turning every few minutes, until golden brown and crispy on all sides.
Season the fried potatoes with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper (or to taste).
Stir in 2 tablespoons finely chopped fresh flat-leaf parsley and serve immediately.