Step 1

Wash and (optionally) peel the potatoes.

Step 2

Cut them into ¾-1 inch cubes. First square off the sides by making thin slices on the left and right (long sides, not the ends) of your potato, enough to be able to lay flat on the table.If you want more precise cubes, square off all the edges into a rectangle shape. Save any potato scraps in a bag in the freezer to turn into vegetable stock.

Step 3

With one of the flat sides against your chopping board, slice the potato every ¾-1 inch apart.

Step 4

Cut those slices every ¾-1-inch apart to make batons/sticks. Then finally, cut those sticks down into cubes.

Step 5

As you're chopping, transfer the cubed potato to a big bowl of water. This will keep them from browning and remove excess starch for crispier results.

Step 6

Preheat the oven to 400ºF/200ºC before cutting the diced potatoes, and line a baking tray with parchment paper.

Step 7

Spread the soaked potatoes across a clean kitchen towel and pat them dry thoroughly before tossing them in a large bowl with the olive oil and your seasonings of choice.It’s essential to make sure they’re as dry as possible. Otherwise, they’ll steam when cooking rather than become crispy.

Step 8

Transfer the seasoned potato to the pan, spreading them in a single layer with some space in between. Use two pans if necessary.

Step 9

Bake for 30 minutes, flipping once halfway, or until the potatoes are tender in the middle and crispy outside.Broil the baked breakfast potatoes right at the end for even crispier results, flipping them so all sides cook evenly.

Step 10

Parboil the cubed potatoes. To do so, add the potatoes to a large saucepan covered with cold water. Bring this to a boil and cook for 1-2 minutes once boiling. Then drain the water and optionally keep them in the pan for a few more minutes to steam away any excess surface moisture from the potatoes.

Step 11

Transfer the potatoes to a clean kitchen towel and dry them thoroughly. You can optionally season them now or wait until the end of the cooking process.

Step 12

Heat a large skillet (or a well-seasoned cast iron skillet) over medium heat with a swirl of oil to coat the bottom of the pan.

Step 13

Once hot, add the potatoes, spreading them in a single layer and cooking for between 15-20 minutes, until crispy.Make sure to flip but not stir the home fries too much, as you want to give them time to brown and become crispy on every side. Adjust the heat as necessary while cooking.

Step 14

Heat your deep-fat fryer or a large, deep skillet with an inch of oil. It needs to be between 350-375ºF/176-190ºC.You can test this with an oil or laser thermometer OR place a wooden chopstick/spoon into the oil. If it’s ready, bubbles should form around it immediately and begin to float to the surface. Alternatively, place a popcorn kernel in the heating oil. It will pop somewhere between 350-360ºF/176-182ºC.

Step 15

Once the oil is hot enough, add the potatoes in a single layer. Do so in batches if there are too many; otherwise, it will affect the oil temperature and cooking. Allow them to fry for 5-6 minutes until golden-brown and crispy.

Step 16

Once ready, transfer them from the oil with a slotted spoon to layers of paper towel to remove any excess oil, season the fried diced potatoes, and enjoy!

Step 17

Make ahead: You can chop the potatoes in advance and store them in water, covered, for a couple of days.Store: It's best to enjoy the crispy diced potatoes immediately for the best texture. However, if you have leftovers, allow them to cool and transfer them to an airtight container for 3-4 days.Reheat: You can reheat them in the oven (10-15 minutes at 400ºF/200ºC), air fryer, or a stovetop pan to try and bring back some of their crisp texture. They won't be quite as good, but still good. I don't recommend using a microwave, as it’ll make them super soft.