Brooklyn Diner Style Home Fries
Classic Brooklyn diner-style home fries with green bell peppers and onions. Boiled Yukon gold potatoes crisped up in a hot skillet, bare bones and exactly right. The breakfast potatoes that anchor every good diner plate.
Ingredients
- 2 pounds Yukon gold potatoes cut in half lengthwise, sliced 1/2 inch thick or so
- 4 tablespoons olive oil divided (more if needed)
- 1 green bell pepper seeded and cut into 1/2 inch dice (has to be green bell pepper so that it's Brooklyn style)
- 1 medium-size onion cut into 1/2 inch dice
- 1 teaspoon salt plus more for pinches and tastes
- 1/2 teaspoon ground black pepper
Instructions
- Place the sliced potatoes in a pot and submerge in cold water. Salt the water so it tastes not quite as salty as sea water. Cover the pot and bring to a boil with the lid ajar. Once the potatoes are boiling, lower the heat to medium and cook for about 8 more minutes, until the potatoes are easily pierced with a fork but still firm. Drain. Get them as dry as possible — lay out on a sheet tray or plate and pat with a paper towel. Set aside to cool a bit, so they cool, or are at least lukewarm, not hot.
- Heat 2 tablespoons of the oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the potatoes and flip them around with a spatula to coat them in oil, spreading them in close to a single layer. Cook undisturbed for 5 to 7 minutes; they should be lightly browned. Cook for 10 more minutes, stirring and tossing occasionally to brown all sides. They won't all get browned and crispy, just do your best.
- Move the potatoes to the side of the pan. Add the pepper and onion with another tablespoon of oil and a pinch of salt. Cook for about 3 minutes, stirring occasionally, just to soften.
- Add the teaspoon of salt, the black pepper, and the last tablespoon of oil, and mix everything together. Cook for 5 to 7 more minutes, stirring occasionally, until the onion and pepper are lightly browned. Cover to keep warm until ready to serve.
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