Crispy Golden Diced Potatoes

My roommate in college used to make these on Sunday mornings while I stumbled around half-awake, the sound of potatoes hitting hot oil somehow more effective than any alarm clock. The smell would eventually pull me into the kitchen, where she'd be casually flipping cubes with a spatula like she'd been doing it for decades. I've since learned that getting that perfect diner-style crisp is actually quite forgiving once you understand the par-boiling trick.

Last summer I made these for a crowd of friends after a camping trip, cooking them in a massive cast iron skillet over a fire pit. Something about cooking outside makes simple food taste extraordinary, and people kept wandering over to see what smelled so good. We ended up eating them standing up, straight from the pan, while someone made terrible coffee on a camp stove.

Ingredients

• 4 medium russet potatoes: These starchy potatoes develop the crispest exterior and their neutral flavor lets the seasonings shine
• 1 medium yellow onion: Adds sweetness that balances the savory potatoes and becomes caramelized and golden
• 1 red bell pepper: Brings color and a mild fruitiness that complements the hearty potatoes
• 1 green bell pepper: Classic diner flavor combination that adds freshness and crunch
• 2 cloves garlic: Minced at the end so it doesnt burn but still infuses the dish with aromatic depth
• 1½ teaspoons kosher salt: Essential for bringing out all the flavors and ensuring the potatoes are well seasoned throughout
• ½ teaspoon freshly ground black pepper: Adds a gentle heat that wakes up the palate without overwhelming the dish
• ½ teaspoon smoked paprika: Optional but highly recommended for that subtle smoky note reminiscent of diner grills
• ¼ teaspoon cayenne pepper: Optional if you like a bit of background warmth that builds as you eat
• 3 tablespoons vegetable oil: High smoke point oil ensures the potatoes get properly crispy without burning
• 1 tablespoon unsalted butter: Adds richness and that golden diner flavor while helping with browning

Instructions

Par-boil the potatoes:

Place diced potatoes in cold salted water and simmer until just fork-tender, about 5 to 6 minutes, then drain thoroughly

Heat your pan:

Warm the oil and butter together in a large skillet over medium-high heat until the mixture shimmers and the butter foams slightly

Develop that first crust:

Add potatoes in a single layer and resist the urge to stir for 4 to 5 minutes so they can form a golden bottom crust

Add the vegetables:

Stir in onions and both bell peppers and cook for 8 to 10 minutes, stirring occasionally until softened and beginning to caramelize

Season and finish:

Add garlic, salt, pepper, paprika, and cayenne, stirring constantly for 1 to 2 minutes until fragrant and evenly distributed

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These became my go-to for breakfast-for-dinner nights during a particularly busy month, when cooking something warm and comforting felt like a small act of self-care. My partner started requesting them weekly, and now they're just part of our regular rotation, simple enough for a Tuesday but special enough for Sunday company.

Making Them Your Own

I've discovered that sweet potatoes work beautifully here if you want something slightly sweeter and more colorful. The cooking time stays about the same, though they tend to brown a bit faster so keep an eye on them. Diced jalapeños or a sprinkle of chili powder can take these in a completely different direction if you're feeding spice lovers.

Serving Suggestions

These home fries are incredibly versatile and pair well with almost any breakfast protein. I've served them alongside scrambled eggs, tucked them into breakfast burritos, and even used them as a base for a hash with a fried egg on top. They also make an unexpected but welcome side for brunch alongside pancakes or waffles.

Storage and Reheating

Leftovers store remarkably well in an airtight container in the refrigerator for up to four days. To reheat, spread them on a baking sheet and bake at 400°F until hot and crispy again, about 10 to 15 minutes. The oven method preserves that sought-after texture much better than the microwave, which tends to make them sad and soggy.

• Avoid covering them while reheating or they'll steam and lose their crunch
• Add a small pat of butter or drizzle of oil when reheating to refresh the flavor
• These can also be frozen for up to three months if you want to meal prep breakfasts in advance

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There's something deeply satisfying about transforming humble potatoes into something that feels like a restaurant breakfast right in your own kitchen. These home fries have become a staple in my house, and I hope they find a regular spot in yours too.

Recipe Questions

→ Why parboil potatoes before frying?

Parboiling ensures the potatoes cook through evenly while developing a crispy exterior in the skillet. This technique prevents burnt outsides and raw interiors.

→ What's the best potato for home fries?

Russet potatoes work beautifully due to their high starch content, which creates that desired crispy crunch. Yukon Golds offer a creamier alternative.

→ How do I get extra crispy potatoes?

Pat potatoes thoroughly dry after parboiling, use a cast iron skillet for even heat distribution, and avoid overcrowding the pan so moisture can escape.

→ Can I make these ahead of time?

Parboil the potatoes up to a day in advance and store refrigerated. Complete the skillet frying just before serving for maximum crispiness.

→ What can I serve with home fries?

These pair perfectly with scrambled or fried eggs, pancakes, French toast, or use as filling for breakfast burritos and breakfast sandwiches.

→ How do I make this dairy-free?

Simply omit the butter and increase the vegetable oil to 4 tablespoons. The results remain just as delicious and crispy.