The reviewer gave this recipe 2 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 8, 2009
Very dry was not what I expected
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 6, 2009
These were good, but a little bland for my taste. Next time I will add some onion and green peppers. Easy side dish, though.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 5, 2009
It's entirely possible to use just veggie oil to cook these. After years working for burger joint that hand-cut all their potatoes, a secret I learned is to thoroughly wash, drain and pat dry the potatoes before frying. This washes out the starch and gluten that make potatoes mushy. Do this and you can cook them in any fat you like!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 4, 2009
I just LOVE this recipe!!! It is so easy and yummy! I like to make extra baked potatoes and then make these the next day with those. Onions and Green peppers make a great addition to them also.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 28, 2009
I have been eating and cooking these potatoes all of my life. Cast iron NOT non-stick is the only way to cook these right. If your potatoes burned, you cooked them too high or did not have enough fat, or both. They are best cooked in bacon grease. Mama always used onion and garlic salt. I use Morton's Natures Seasoning.
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Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 26, 2009
I'm a senior citizen of German heritage, and was raised on this recipe in childhood. The only difference was that Mom would add a little more salt & pepper, would add about a cup of onion to the skillet(rough chop),and fry 3 or 4 bacon slices in another skillet till crisp, and sprinkle crumbled bacon on top potatoes when served. These days, I am more aware of the sat-fat issue, & substitute extra light olive oil for the shortening. It does taste the same, & still takes me back to my days on the family farm. Potatoes were served every day in one form or another, as we raised them in the garden, and they were cheap & plentiful. Thanks to GodivaGirl for bringing back those good old memories.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 26, 2009
My fiance makes these whenever he cooks breakfast and they are great. He does add some diced onions and green peppers to the mix or onion powder. We eat these w/ ketchup on the side with our eggs and bacon. Makes for a filling breakfast. YUM!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 26, 2009
Try microwaving the potatoes first. I use the baked potato mode. I do the two potatoes for frying four potatoes. And so on. This really speeds up your frying time. Don, Wagner, SD
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 26, 2009
I've been eating these potatoes all my life. My family is southern and my mom made them this way and so do I. Occasionally, I add chopped onions and green peopper. I serve them with hamburgers and baked beans for a fast supper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 27, 2009
These came out really good. Everybody was begging for them.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 25, 2009
This is a very good base recipe, spice it up with peppers, onions and extra hot sauce.
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Cooking Level: Professional

Home Town: Kingsport, Tennessee, USA
Living In: Spring Hill, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 13, 2009
Simple and good!
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Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 3, 2009
These were good, but just a little bland. I like a lot of spice in my potatoes. I will make these again though.
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Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 27, 2008
These potatoes were a breeze to make, and they tasted delicious. I made them for Sunday Dinner, and my wife thought I had gone to the local restaurant when she wasn't looking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 22, 2008
Good basic recipe. Never thought to use shortening before and now I will never go back. I added an onion and sweet red, yellow and green peppers. Great side-dish.
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JK
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Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA
Living In: Iowa City, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 26, 2008
Theses were very good, will make again, but next time will cut the oil/butter down. A little greasy, but tasted great
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Cooking Level: Expert

Home Town: Willmar, Minnesota, USA
Living In: Raymond, Minnesota, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 13, 2008
This was ok. You HAVE to use a non-stick pan for this, otherwise you'll have a big brown crusty mess on the bottom like I did. Took a long time to get the potatoes done, and it was pretty bland, even after adding 1/2 small onion. Could have used more spices.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 11, 2008
Not a bad recipe but its lacked a bit of flavor. I added a onion and cooked it in evoo. All around though a good dish either with breakfast or dinner.
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Cooking Level: Intermediate

Home Town: Haverhill, Massachusetts, USA
Living In: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 8, 2008
Definitely a "keeper" - I didn't think I could get raw potatoes cooked like that without a lid, but it worked and they were very good ! I would cut the pepper a bit next time and add a "bit" more garlic ! I also used a couple shallots which was a wonderful accent as well ! Very yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 4, 2008
Great recipe, but I found a few tips missing: - the shortening has to be genuinely hot before you add the potatos; if it is too cold, the potatos will soak it up and won't close their pores - Don't go over medium heat as the potatos will burn quickly on one side and stay raw on the other (if you do not use cooked potatos) - After having added the potatos, let them sizzle a few minutes (2-3) on one side. If you stir too quickly, they won't caramelize and get crispy. They will still be wonderful, but they won't have that extra touch. Otherwise I found that adding slices of carrots can be a wonderful change, and also spicing the potatos with curry powder or paste.
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