1. Preheat a 10-inch nonstick skillet over medium heat. 
2. Add potatoes. Cover and cook 3 minutes. Stir to redistribute; cover and cook 1 minute more. 
3. Add butter, oil, salt, garlic powder, and onion powder; stir until well combined and butter is melted. Cover and cook 3 minutes.
4. Stir to redistribute. Using a spatula, gather potatoes into a large cake and gently press so it fills the pan without any gaps. Cook, uncovered 4 to 5 minutes more or until brown and crispy on the bottom.
5. Transfer potatoes to a cutting board with the crispy bottom facing up. Cut into wedges or squares, serve warm.

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