I have never been successful in making pan-fried potatoes àla the American diner. It seems like such a simple concept, but they never turn out right! Usually undercooked & oily, with some parts getting burned...
Ideally, I'd like to produce potatoes that are crispy and golden brown on the outside, fully cooked and soft on the inside, and not excessively oily. What are the important factors to ensure this?
Some variables I've considered:
- Type of Potato
- Shape of cut (grated, thinly sliced, cubed, etc.)
- Cooking technique (parboil first, or straight in the pan? How much oil, what temp, etc.)
- Type of oil
I have yet to find a combination of values for these variables that produces proper hash browns... What are your guidelines for making breakfast potatoes? Which of the above variables are important? Are there any other keys that I am missing? It seems so simple when diners do it; I can't figure out where I am going wrong...
Edit: I was afraid this would happen... terminology clarification: apparently I'm looking more for "home fries" or something to that effect. I do not want a solid potato pancake àla McDonald's hash brown; I am looking for pan fried potatoes; the pieces should be seperate (although they may stick together a bit in places). Some pictures I've found that seem to be more in line with my thoughts: