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Main Street Diner Potatoes

Main Street Diner Potatoes

Crispy breakfast potatoes with golden edges, tender centers, sweet onions, and bell peppers, seasoned with William’s Mill American Heritage All-Purpose Seasoning Salt. Just like the skillet potatoes you’d expect alongside eggs, bacon, and hot coffee at a small-town American diner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast or Lunch, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 800 g potatoes firm or all-purpose, cut into 1.5–2 cm cubes
  • 1 medium yellow onion approximately 120 g, diced
  • 1 red bell pepper approximately 150 g, diced
  • 30 ml neutral cooking oil such as rapeseed oil
  • 15 g unsalted butter
  • 5 g William’s Mill American Heritage All-Purpose Seasoning Salt
  • 10 g fresh parsley chopped (optional)

Equipment

  • 1 large frying pan preferably heavy-bottomed or cast iron
  • 1 medium saucepan for parboiling potatoes
  • 1 colander for draining potatoes
  • 1 Spatula for turning potatoes

Method
 

  1. Wash the potatoes and cut into 1.5–2 cm cubes. Leave the skins on or peel if preferred.
  2. Place the potatoes in a saucepan of boiling water and cook for 5–7 minutes, until just beginning to soften.
  3. Drain thoroughly and allow the potatoes to steam dry for a few minutes.
  4. Heat the oil in a large frying pan over medium-high heat.
  5. Add the potatoes in a single layer. Cook for 8–10 minutes, turning occasionally, until golden and crispy on several sides. Work in batches if necessary.
  6. Reduce the heat to medium. Add the diced onion, bell pepper, and butter.
  7. Cook for another 5–7 minutes, stirring occasionally, until the vegetables soften and begin to brown.
  8. Sprinkle the American Heritage Seasoning Salt evenly over the potatoes and toss to coat.
  9. Cook for another 1–2 minutes, allowing the seasoning to become fragrant without burning.
  10. Garnish with chopped parsley if desired and serve immediately.

Notes

  • Potato choice: Firm or all-purpose potatoes work well. In Finland, look for yleisperuna or kiinteä peruna. Avoid very floury potatoes, which can break apart during frying.
  • Dry the potatoes: Allowing the parboiled potatoes to steam dry helps them develop a better crust.
  • Don't overcrowd the pan: The potatoes need contact with the hot surface to brown properly. Cook in batches if your frying pan is too small.
  • Season near the end: American Heritage contains garlic, mustard, paprika, and herbs. Adding it toward the end allows the flavors to develop without scorching.
  • No extra salt needed: American Heritage is already a seasoning salt.
  • Make it a full breakfast: Serve alongside fried eggs, bacon, breakfast sausage, or American biscuits and gravy.
  • Storage: Refrigerate leftovers promptly in an airtight container for up to 3 days.
  • Reheating: Reheat in a lightly oiled frying pan over medium heat until thoroughly hot and crispy again. A microwave will warm them, but you'll lose much of that crust.

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