Preheat the oven to 450F. In a large bowl, add the garlic powder, paprika, and cumin. Mix them well.
Add the cubed potatoes to the spice mix and toss until potatoes are well covered.
In a large skillet, melt the butter and add the oil. When the oil is hot and the butter melted, add the potatoes and pan-fry them until golden brown. Put the lid on and cook for 5 more minutes until they are cooked through.
Spread the potatoes onto a baking sheet, season them with salt and pepper, and bake them for 10 minutes until they become crispy and crunchy.
In a microwave-safe dish, combine the cheese and salsa. Microwave for one minute at a time, mixing after each minute until the cheese is melted and well incorporated with the salsa.
Serve the potatoes with cheesy salsa, sour cream, and green onions on top.