It sounds to me like the issue may be that you're crowding the pan.
Basically, to get everything nice and brown and crispy, you need enough space for all of the steam to escape. That picture you showed has potatoes stacked on top of each other -- that means as the bottom items cook, they're going to end up steaming the items above them.
At a diner, they have a large griddle to work with -- they can really spread things out. You're not typically that lucky in a regular kitchen, as you don't have as much space, and you have a lip on the pans that'll hold the steam in.
So, either work in smaller batches, or consider recipes that use an oven -- using sheet pans instead of a pan on the stove solves much of the problem.
One other trick is that most diners don't start from raw potatoes -- maybe with hash browns, but not for home fries, you're not going to get the nice soft interior in a reasonable amount of time unless you start with a potato that's already been baked or boiled. (If you're doing things in the oven, you might be able to, but not in a pan)
Just for reference ... I have a 14" cast iron skillet that I use for home fries ... and it's about the right size for cooking a single large potato, which might be two servings, maybe three for kids. (I tend to cook carb-heavy meals).
update : I probably should've stated this directly -- you want the chunks of potato to form a single layer in the pan, with space in between them.
Heh, this used to trip me up with feed bags all the time...
The bags are machine-sewn (of course). For each stitch, a needle pushes the string through the bag creating a loop which intersects the loop from the previous stitch on the other side. Pull from one end, you'll pull the loop out all the way across. Pull from the other, you'll pull it tight.
Hold the bag to where you're looking at the "messy" side of the stitches (with all the interlocking loops). Find the edge where the loops start - the end of the string will probably be tucked into the first stitch. Pull it out, and keep pulling...
Steps provided by an anonymous reader:
- Loosen the loops of the "messy part" up to the edge of the bag, where the real sew actually begins.
- Then, pull gently on the "clean" side of the first chain of the sew (the side that has 1 string, not the one with the loop).
- And there you go all the way!
Best Answer
It's almost impossible to tell without studying all the different types of blue/purple potatoes and memorizing slight differences in size and hue. One trick is that the potatoes with the deepest, darkest blue skin typically have purple flesh. And the lighter ones are more likely to have flesh that's yellow or even white.
Sometimes, the potato will have a sign with the exact name of their variety:
Examples:
(I suggest doing a Google Image search on these varieties to learn the difference)
One interesting fact: the Andirondack Blue Potato is a hybrid developed by Cornell University, which is how it got its purple flesh. I'm not sure if purple-fleshed potatoes exist in nature.