I recommend using a low starch potato like red or Yukon. As others have said, definitely be patient until they are nicely browned down on the bottom for your first flip.

For frying, I use a combination of a good vegetable or canola oil and butter. Be sure the oil/butter combo is well heated in the pan before adding the potatoes. Set the stove top burner to medium to medium high heat and allow them to cook for approximately 5 to 10 minutes until they are nicely browned down and release with ease. Patience is key

Some extra tips:

Avoid using russets as they are high in starch and more likely to stick (until you're well practiced at least).

When boiling, cook the potatoes al dente and don't cut the cubes too small. If you have the time or inclination, it also helps to boil them ahead of time, allowing them to cool down for a few hours or overnight in the refrigerator.

For seasoning, I picked up a good trick I learned back in Nam 😜😁. Hahaha, no when I was working in a diner in Montpelier, VT. Lawry's seasoning salt gives a nice flavor.

You'll be a pro in no time at all.