Leaving the skin on, cut the potatoes into bite sized pieces. Boil al dente (not mushy) for about 5- 7 minutes.
Drain, then set them aside. In a skillet on medium-high, put the butter/olive oil and pour the drained potatoes in. Then add the rest of the ingredients and gently turn a few times, until the potatoes are well coated and form a crust. This should only take a few minutes.