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Peel and cut about 1.5 pounds russet potatoes into 3/4-inch cubes, keeping them as uniform as possible.
Place the potatoes in a large saucepan, cover with cold water by about 1 inch, add a generous pinch of kosher salt, and bring to a boil.
Reduce heat to a simmer and cook for 5–7 minutes, until the potatoes are just tender but still holding their shape.
Drain the potatoes in a colander and let them sit for a few minutes so the steam escapes and the surfaces dry; then gently shake the colander to roughen the edges.
Heat a large, heavy-bottomed skillet over medium-high heat. Add 4 tablespoons (half stick) unsalted butter and 2 tablespoons vegetable oil.
Once the butter has melted and is gently sizzling, spread the potatoes in a single layer in the skillet (cook in batches if needed to avoid overcrowding).
Cook for 15–20 minutes, turning every few minutes, until the potatoes are golden brown and crispy on all sides.
Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, or to taste.
Stir in 2 tablespoons finely chopped fresh flat-leaf parsley and serve immediately.