Diner-Style Home Fries

Crispy, golden-brown potatoes with perfectly caramelized onions – this is the breakfast side dish of your dreams. These home fries deliver that authentic diner experience right from your own kitchen, complete with that irresistible crunch that keeps you coming back for “just one more bite.”

The secret to achieving that coveted crispy exterior while maintaining a tender, fluffy interior lies in our two-step cooking process. First, we parboil the potatoes (trust me on this one), then finish them in a sizzling skillet with aromatic onions and a perfect blend of seasonings that’ll make your kitchen smell like your favorite breakfast spot.

Ingredients

For the Potatoes:

• 1 1/2 pounds Russet potatoes (about 3 medium or 2 large)
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter

For the Aromatics & Seasonings:

• 1 medium onion, diced
• 1/2 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Steps

1. Prep the potatoes: Thoroughly wash and scrub potatoes, then cut into 1/2-inch cubes. Keep size consistent for even cooking.
2. Start the boil: Place cubed potatoes in a large saucepan and cover with cold water by 1 inch. Add 1 teaspoon salt. Starting with cold water ensures even cooking.
3. Parboil to perfection: Bring to a boil uncovered, then cook for 2-3 minutes. Don’t overcook – potatoes should be firm but slightly tender when pierced.
4. Prepare the onions: While potatoes boil, heat 1 tablespoon olive oil in a skillet over medium heat. Add onions with a pinch of salt and pepper. Cook for 5-7 minutes until soft and translucent.
5. Test doneness: Pierce potato cubes with a paring knife – it should meet slight resistance. If the knife slides through too easily, they’re overcooked.
6. Drain and dry: Drain potatoes in a colander, shake well to remove excess water. Let cool for 5 minutes – this helps create crispier results.
7. Heat the pan: In a large skillet or cast iron pan, heat remaining 1 tablespoon oil and 1 tablespoon butter over medium heat until butter foams.
8. Crisp the potatoes: Add potatoes in a single layer (work in batches if needed). Season with salt and pepper. Let them cook undisturbed for 8-10 minutes until deeply golden on the bottom.
9. Final seasoning: Add cooked onions, 1/2 teaspoon garlic powder, and 1 teaspoon smoked paprika. Stir gently to combine.
10. Serve hot: Remove from heat and serve immediately while the exterior is at peak crispiness.

Smart Swaps

• Use sweet potatoes for a lower glycemic option
• Replace butter with ghee for dairy-free version
• Try duck fat instead of oil for extra richness

Make It Diabetes-Friendly

• Cut potato portions to 1/3 cup per serving (approximately 15g carbs)
• Mix in cauliflower florets (50/50 ratio) to reduce carb content
• Add 1 tablespoon of vinegar to cooking water to lower glycemic impact
• Pair with high-protein eggs to slow glucose absorption

Pro Tips

• Pat potatoes dry before frying for maximum crispiness
• Don’t overcrowd the pan – potatoes should never overlap
• Season at every stage for best flavor development
• Use a heavy-bottomed pan for even heat distribution