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Crispy diner-style home fries from your kitchen are easier than you think with my recipe!
Are you a diner fan? There’s just something amazing about a classic diner and the meals you get there. It’s honest, homemade type meals that, when you’re traveling, make you miss home.
I’d have to say 99.9% of the time when I’d stop at a diner, I’d always get a huge breakfast.
There’s just something comforting when they set a huge plate of sunnyside-up eggs, crispy bacon, sausage, toast (always cut diagonally), and a heaping pile of crispy home fries.
All that was missing was me in my pajamas and some random tv show on in the background. Well now that I don’t travel as much, I still crave those crispy home fries so I had to recreate my Mom’s recipe. Let’s get started!
Grab Your Ingredients
You’ll need the following ingredients:
- Oil
- Butter
- Yellow Onion
- Bell pepper
- Large red potatoes
- Seasonings
- Water
Let’s Make Home Fries!
- First, you need to saute up your onions and peppers. Now you don’t have to use them if you aren’t a fan. I add them as they are kind of a staple in diner home fries. Plus I love the flavor they impart into the potatoes.
- While the veggies are sauteing, you need to par-boil the potatoes for a bit.
Why boil the potatoes?
By doing this, you’re removing some of the starch from the potatoes. It also does 2 things:
- Helps them cook evenly
- By pulling some of the starch out, you’re forming almost a gelatinous layer on the potato. So when it cooks, it helps to dehydrate the potato thus giving you a crispy potato!
- Once the potatoes are par-boiled, add the butter to the pan with the sauteed veggies, add in the potatoes in a single layer.
- WITHOUT stirring, allow them to cook for 4-5 minutes. You want to move the potatoes during this time as you want it to brown up.
- Then, carefully flip and continue cooking.
- Once all sides are brownd, add the seasonings and enjoy!
Home Fries Suggestions
- Plated with sunnyside up eggs over top
- Covered in chili, cheese, and onions
- On a breakfast pizza with bacon, egg and sausage
- In a wrap or breakfast burrito
- In a bowl with chicken or ground beef, cheese and veggies
Ultimate Crispy Home Fries
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: potatoes
- Method: stovetop
- Cuisine: breakfast, side dishes
Crispy diner-style home fries from your kitchen are easier than you think with my recipe!
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1/2 cup yellow onion, chopped into small pieces
- 1/2 cup red pepper, seeded and chopped into small pieces
- 4 medium-large red potatoes, skin on and cubed
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 1/2–3/4 teaspoon smoked paprika
Instructions
- Heat 1 tablespoon of oil in a heavy 12” skillet over medium-high heat. Do not let it smoke. Add the onion & pepper and cook until browned about 8-10 minutes. Do not let this burn. Stir frequently. When done, remove from heat and transfer to a bowl.
- While the onions and peppers are cooking add the potatoes into a large saucepan. Add just enough cool water just until the tops of the potatoes are covered and they float slightly. Place the pan over high heat. As soon as the water begins to boil, remove from the heat and drain the potatoes in a colander. ~5 minutes.
- In the pan, the onions and peppers were sautéed in, place it back on the burner to medium-high and add the butter and remaining oil. When the butter foams, add the potatoes in a single layer, making sure each potato is touching the surface of the skillet. Allow to cook for 4-5 minutes WITHOUT stirring. You want the sides to brown. Once browned on one side, carefully flip and brown the other sides. This should take about 10-15 minutes.
- Once all the sides are crispy brown, add the onions and peppers back in and gently stir. Next add in the salt, black, pepper, and paprika. Stir gently and remove from heat.
- Enjoy!
Notes
If you’re a fan of smoked paprika, this is really good with garlic powder or hot sauce. Maybe some cumin or just plain salt and pepper.
Edie says
Can these be made a day ahead of time, refrigerated and reheated in the frying pan when time to serve?
TKWAdmin says
Hi Edie!
Most certainly! Either reheat then in the pan or even in the oven at 400F for 15 min or so.
Best Kitchen Wishes!
Elisa Pugh says
Plan on making breakfast for dinner tonight for my family, can’t wait to try these!!! Just curious, what does the cold water do for the potatoes?
TKWAdmin says
Hi Elisa,
You use the cold water as it aides in the cooking process of the potatoes. You’re essentially par-boiling the potatoes. You should always cook your potatoes starting out in cold water in general. Adding potatoes to hot or boiling water can cause them to cook unevenly.
Best Kitchen Wishes!
Ivette says
I just made these today for dinner and they were delicious! Mu husband was licking the fork!
TKWAdmin says
Yeah!!! I’m so happy that you and your husband loved these!!!
Best Kitchen Wishes!
Becky says
About how many people would this recipe serve? Having Easter brunch for 8 and wondering if I need to double this recipe.
TKWAdmin says
Hi Becky,
I’m going through my older posts and updating the recipes to notate servings. This serves 4 so definitely double. And if you have some leftovers, tis not a bad thing 😉
Best Kitchen Wishes!
bob dick says
very similar to the way i cook them , except i add celery flakes, when kids sleepover this is the first thing they ask for in the morning
Jeanette says
Made these exactly as you first posted and these truly are the best that I have ever had and my husband is very particular about his potatoes and he told me to make them this way from now but put a little bit of bacon grease in it he likes that flavored in his potatoes thank you very much Happy Holidays God bless
TKWAdmin says
Hi Jeanette,
Thank you so much! I really appreciate that! And oh yeah I’m totally on board with your husband’s thinking! Bacon grease is EPIC! I have a quart jar of it in my fridge at all times!
Merry Christmas to you and your family!
Best Kitchen Wishes!
M dog says
Ya ok like I’m going to flip each individual potato lmfao
TKWAdmin says
It’s the dual engineer anal side in me that likes uniformity. You don’t have to flip one by one silly – if you’re good you can flip a bunch at once 🙂 If not just flip until the sides are all browned – that’s how home fries should be – crispy on all sides, soft in the middle.
However if you had a deep fryer – problem solved 🙂
Best Kitchen Wishes!
Frederick Squires says
OMG!!! I have never had Home Fries like these before… They are the Greatest! Restaurants, Diners, Truck Stops and Deli’s here on Long Island take great pride in their Home fries. They can make or hurt your business. These are by far the best I have ever had. I will be adding some heavily browned chopped Hot Italian Sausage to this recipe and skip the ketchup… Thank You
TKWAdmin says
Wow Frederick, thank you SO SO SO much! I’m so thrilled that you loved these so much. I’m literally smiling from ear to ear. Thank you.
And OH YEAH on the sausage! But yeah I’m from Pittsburgh… ketchup goes on everything 😉
Best Kitchen Wishes!
DAVID says
I’ve made these for years. I use “golden potatoes” for the creamy flavor. Last Sunday I added italian sweet sausage since it was on sale. Add a nice cheese omelet and its a meal!!
Mary says
Can I par boil red potatoes and then move on to your recipe?
Mary says
Can I par boil the red potatoes first, and then move on to your recipe? Thanks.
TKWAdmin says
Hi Mary,
Yes but…. In my recipe you’re putting them in cool water then bringing it just to a boil. Then as soon as it starts to boil you’re immediately removing them out of it. Par boiling you cooking the for a longer time which can break down the potato. For these you want the potato to be soft on the inside but crispy on the outside.
Best Kitchen Wishes!