Add the cut potatoes to a medium pot, cover with water, add a little bit of salt, and bring to a boil over medium/high heat. Boil potatoes until just about fork tender, seven minutes.

Drain potatoes. Add potatoes to a few paper towels or a kitchen towel and pat dry. Let them slightly cool for a few minutes. Make sure to give the potatoes enough room so they do not keep cooking.

Add the canola oil and one tablespoon of butter to a large nonstick skillet. Heat over medium/high heat until the butter melts and stops foaming.

Add the potatoes to the pan. Turn the heat up just a bit. Toss the potatoes using a wooden spoon or rubber spatula until they are all coated with the oil/butter mixture. Continue to cook the potatoes for about ten minutes, turning every few minutes until golden on all sides.

Season the potatoes with salt and pepper. Using the spoon/spatula or a potato masher, roughly mash the potatoes. You still want to be able to see some of their individual shapes. Add small dots of the remaining tablespoon of butter to the tops of the potatoes.

Cover the pan with a lid. Cook for four to five more minutes until the bottom is deeply golden and crusty.

Add the potatoes to a serving dish and eat right away!