Reviewed: Nov. 12, 2009

YUM!! I used olive oil instead of shortening.

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momof2

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

Used olive oil instead and skipped the paprika...microwaved potatoes also to speed up cook time! Turned out great!

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Celestie

Cooking Level: Intermediate

Home Town: Atascadero, California, USA

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Reviewed: Oct. 10, 2009

I had never made this before and this was a very easy-to-follow recipe. A cast-iron skillet is a must with these. Will be making these again!

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Brandiebb

Cooking Level: Intermediate

Living In: Mckinney, Texas, USA

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Reviewed: Oct. 4, 2009

These were great, followed the advice of another reader and used bacon fat instead of shortening. Turned out great! Next time going to try adding some onion.

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MAXINEHARRIS

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Reviewed: Sep. 26, 2009

I loved these potatoes they were so fast and easy. I used olive oil and butter because I prefer to try to keep things as healthy as possible, but I didn't change anything else. I loved the taste and love that this dish could go great as a side with a dinner entre or some eggs and bacon if you have leftovers the next day. I will definately save this recipe for future use.

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gapeach247365

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Reviewed: Aug. 8, 2009

This recipe was excellent - crispy outside, creamy inside. I substituted butter for shortening since I never have any but they still came out great. Will definitely use this one again!

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SUBLIMEMIND82

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Reviewed: May 21, 2009

Just right!

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MykalA

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Reviewed: May 1, 2009

SOOOOOOO good!! Put in some rosemary too and added butter at the end. I didnt make enough!!!!!!!!!!!!!

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alana

Cooking Level: Expert

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Reviewed: Apr. 30, 2009

These are terrific!

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ALASKA GIRL

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Juneau, Alaska, USA

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Reviewed: Apr. 11, 2009

I microwaved the potatoes for 3 minutes before frying. I fried bacon and then set aside the bacon for use later on. I used the bacon fat instead of the shortening to fry the potatoes until golden brown, adding onion and garlic powder. I added the bacon and chopped rosemary, salt and pepper. My husband was eating it out the pan.

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Sooki

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Apr. 8, 2009

you frying them in Shortning is the secret

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joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

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Reviewed: Apr. 7, 2009

Love fried potatoes. Grew up on them and my family loves them as well. I always, always use bacon dripping to fry the potatoes and at the end when the potatoes are soft I cover them in a layer of chopped onions (we love onions and this just makes the dish...to us) and put the lid on to steam the onions. That way the onions do not burn when the potatoes are cooking and you have a great sweet oniony taste when you mix it all together and serve. Old standby at my house that can be served any time of the day. No matter what time we serve breakfast food if we want to dress it up we cook these kind of potatoes. Yum, yum!!

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Mee-Maw

Cooking Level: Expert

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Reviewed: Apr. 7, 2009

oops , forgot to add you can cut these in any shape/size you want the only difference it makes is in cooking time . If you use shortening and dont like the finished texture , switch potatoes . Each type has its own characteristics !

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KAIBRYN

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

Very good, been doing taters like this for years, but, along with the smell and flavor, I always add a small onion diced or sliced. Love onions in fried taters for breakfast or any meal. Crispy they are better than french fries with a hamburger off the grill. save some extra baked potatoes for good results..

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COUNTRYRAY

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

This is an excellent recipe. I add a chopped onion to mine though...gotta have the onion!!!

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Apr. 7, 2009

I've been making fried potatoes this way for around 30 years and just love them. I do sometimes use bacon grease instead of shortening (sometimes I use a bit of both...I find oil to make the potatoes too oily) and I always fry in chopped onion in with the potatoes for added flavor.

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ljsousa

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Reviewed: Apr. 7, 2009

Excellent! My Mom fried potatoes like this and I have continued to do so. I use oil instead of shortening, and sometimes dice onion and cook along with the potatoes - the flavor is wonderful. This was a main staple in my family and was often served with pinto beans and cornbread for dinner. A real southern meal!

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