Loaded Diner Home Fries

Ingredients

• 2 lb lb Russet or Yukon Gold potatoes, about 900 g
• 1 tbsp tbsp Kosher salt (for boiling water)
• 1/4 tsp tsp Baking soda
• enough for 1 to 1 1/2 inches depth cups Neutral high-heat frying oil
• 1 medium Yellow onion, diced
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 2 cloves Garlic cloves, finely minced
• 1 tbsp tbsp Unsalted butter
• 1 tsp, then adjust tsp Kosher salt
• 1/2 tsp tsp Freshly ground black pepper
• 1/2 tsp tsp Smoked paprika
• 1/4 tsp tsp Garlic powder
• 2 tbsp tbsp Fresh chives or scallions, chopped
• 2 tbsp tbsp Fresh parsley, chopped

Instructions

1. Cut potatoes into approximately 1 1/4-inch chunks.
2. Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and 1/4 teaspoon baking soda.
3. Add potato chunks and return to a controlled boil. Cook for approximately 7 to 9 minutes until centers are partially cooked, outer few millimeters are softened, edges look slightly fuzzy, and potatoes remain structurally intact.
4. Drain carefully and allow to steam dry in the colander for approximately 5 minutes.
5. Transfer warm potatoes to a LARGE mixing bowl and toss/shake firmly approximately 10 to 20 times to create rough, fuzzy, starchy edges. The centers must remain intact.
6. VEGETABLE FINISH (cook separately): In a separate skillet, melt 1 tablespoon butter over medium-high heat. Add the diced onion, red bell pepper, and green bell pepper.
7. Cook the vegetables for approximately 6 to 8 minutes until tender with browned edges.
8. Add the minced garlic during the final 30 to 60 seconds of cooking. Do not burn the garlic.
9. Remove the vegetable mixture from heat and keep warm.
10. FRY POTATOES: Heat approximately 1 to 1 1/2 inches of oil in a heavy skillet or Dutch oven to 350°F (175°C).
11. Fry the rough-edged potatoes in batches for approximately 10 to 15 minutes until deeply golden, craggy, and crisp.
12. Remove potatoes to a wire rack and season immediately with salt, black pepper, smoked paprika, and garlic powder.
13. COMBINE: Only after the potatoes are fully crisp, toss them with the cooked onion-pepper mixture.
14. Finish with chopped chives or scallions and parsley.
15. Serve immediately.

Chef's Notes

WHY VEGETABLES ARE COOKED SEPARATELY: The vegetables contain significant moisture. If you add raw onion and peppers to the potatoes at the beginning of frying, they release water that steams the potatoes and destroys the crisp crust. Instead, cook the vegetables separately until tender and browned, then combine them with the crisp potatoes only at the end. The final recipe tastes like great diner home fries while maintaining genuinely crisp potatoes. POTATO TECHNIQUE: This recipe uses the SAME parboil → steam dry → bowl toss/shake → rough up edges → fry technique as Extra-Crispy Rough-Edge Home Fries. Do not skip the roughing stage — it is what creates the crunchy crust. OPTIONAL BREAKFAST VARIATIONS (do not create separate recipes): CAJUN HOME FRIES: Add Cajun seasoning to taste along with the other seasonings. CHEESY HOME FRIES: Finish with shredded sharp cheddar while hot. JALAPEÑO HOME FRIES: Cook sliced jalapeño with the onion and peppers. SCALER NOTE: At 1.5x and 2x, increase the NUMBER OF BATCHES for frying. Do NOT crowd the pan. FRYING SAFETY: - Use a deep heavy pot with ample headspace. - Do not fill the pot excessively with oil (maximum halfway). - Dry potatoes thoroughly before frying. Never add wet potatoes to hot oil. - Use a thermometer to monitor oil temperature. - Do not leave frying oil unattended. - Do not overcrowd the pot. Fry in batches. - Never use water to extinguish an oil fire. Keep a lid nearby to smother flames.

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