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Why does only my local diner make breakfast potatoes worth waking up for?
I lived in Austin for 8 years and ate at the same diner on Manor Road every Sunday. Their potatoes come out crispy outside, soft inside, with some weird peppery kick. Last month I moved to Denver and tried 5 different breakfast spots, all of them serve those pale steamed cubes that fall apart. I asked one cook about it and he said they boil theirs first, while the Austin place fried them twice with bacon fat. Is that really the whole secret, or am I missing another trick? Has anyone else had this same before and after experience with a hometown dish?
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mark_ward1mo ago
Boiling them first is a shortcut, and it shows. Twice-fried with bacon fat is the real deal, but most places won't put in that work for a $4 side dish.
Maybe the peppery kick is just Old Bay or paprika, and the double fry is what actually makes the crust. Still, moving to a new city and judging all their breakfast spots by your one old favorite seems like a tall order.
Give those Denver cooks another shot at the non-potato items, or just accept that some diner magic doesn't travel.
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