Crispy Golden Diced Potatoes

Theres something about the sound of potatoes hitting a hot skillet that makes my entire apartment feel like a Sunday morning diner. I started making these home fries during college when my roommate and I were too broke to go out for breakfast but desperate for something better than cereal. Now theyre a weekend ritual I refuse to give up.

Last summer my dad came to visit and watched me make these, then immediately confessed hed been doing it wrong for thirty years by skipping the parboil. We ate them on my tiny fire escape with mimosas in mismatched glasses, and he kept saying 'these are restaurant quality' between bites. That morning turned into us talking until noon about nothing and everything.

Ingredients

• Russet potatoes: Their high starch content creates the fluffiest interior while developing that coveted golden crust we all want
• Yellow onion: Sweet and mellow when cooked, it adds that classic diner flavor foundation
• Red and green bell peppers: The color combination makes these look as good as they taste while adding sweetness
• Garlic: Minced fresh garlic at the end prevents burning while delivering that aromatic finish
• Kosher salt: The coarse texture helps it cling evenly to every nook and cranny of the potatoes
• Smoked paprika: This optional ingredient adds subtle smokiness without overpowering the other flavors
• Butter and oil: The combination gives you the flavor of butter with the high heat tolerance of oil

Instructions

Parboil the potatoes:

Place diced potatoes in cold water, bring to a boil, then simmer for just 5-6 minutes until fork-tender but not falling apart. Drain thoroughly.

Heat the pan:

Warm oil and butter in a large skillet over medium-high heat until shimmering and fragrant.

Create the crust:

Add potatoes in a single layer and let them cook undisturbed for 4-5 minutes to develop that golden bottom crust.

Add vegetables:

Stir in onions and bell peppers, sautéing for 8-10 minutes until softened and potatoes are crisp all over.

Season perfectly:

Add garlic, salt, pepper, and spices, cooking for 1-2 minutes while stirring constantly until fragrant.

Final adjustment:

Taste and add more salt or pepper if needed, then serve immediately while hot and crispy.

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These became my go-to cure for homesickness during my first year away. Something about the smell of onions and potatoes cooking makes any kitchen feel like home.

Getting That Perfect Crisp

I learned the hard way that moisture is the enemy of crispy potatoes. After parboiling, spread them on a clean kitchen towel and pat them completely dry before they hit the oil. Also resist the urge to stir too frequently in the beginning, that undisturbed cooking time is where the magic happens.

Make It Your Own

Sweet potatoes work beautifully here if you want something slightly sweeter and vitamin rich. Sometimes I add diced jalapeños when Im craving heat, or crumbled bacon for a non-vegetarian version. The base technique stays the same regardless of what you throw in.

Serving Ideas

These are the ultimate breakfast side but they also shine alongside brunch burgers or as part of a breakfast burrito. I love topping them with a fried egg and hot sauce for a quick dinner.

• Pair with over-easy eggs for that perfect yolk situation
• Serve alongside pancakes for a sweet and savory combo
• Use as a filling for breakfast tacos with scrambled eggs

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Theres no better way to start a weekend than with a plate of these home fries and good coffee.

Recipe FAQs

→ How do I get my potatoes extra crispy?

Parboil the diced potatoes for 5-6 minutes until just fork-tender, then drain and pat them completely dry before frying. This removes excess moisture and allows the exterior to crisp up beautifully in the hot oil-butter mixture.

→ Can I make these ahead of time?

You can parboil the potatoes up to a day in advance and store them in the refrigerator. When ready to serve, proceed with the frying steps. They're best enjoyed fresh and hot from the skillet for maximum crispiness.

→ What type of potatoes work best?

Russet potatoes are ideal due to their high starch content, which helps achieve that crispy exterior while maintaining a fluffy interior. You can also use Yukon Gold for a creamier texture, though they may be slightly less crispy.

→ How do I adjust the spice level?

The cayenne pepper adds mild heat. Start with a pinch and taste before adding more. For a spicier version, incorporate diced jalapeño peppers along with the onions and bell peppers, or increase the cayenne to ½ teaspoon.

→ Can I make these vegan?

Simply omit the butter and use all vegetable oil (4 tablespoons total). The fries will still develop a beautiful golden crust and delicious flavor. Coconut oil also works well for a subtle sweetness.