Reviewed: Oct. 20, 2008

These are absolutely the best fried potatoes I have ever made!!!! I have finally found the secret!!!!!! Shortening!!!!!! Wonderful. My family loves these. These will be a weekly side dish. Thank you!!!

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jess lynne

Cooking Level: Expert

Home Town: Orwigsburg, Pennsylvania, USA

Living In: Pottsville, Pennsylvania, USA

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Reviewed: Oct. 6, 2008

WOW! We loved this recipe!! Not greasy as I had feared and tons of flavour. If I hadn't been the one to make them I would have swore they were store/restaurant bought....mmmmmm - I will definately be making these again!

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Tara

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2008

Was very tasty! This recipe is quick and just what I needed for a quick snack! Only thing I added was a teaspoon of butter.

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Catherine

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Reviewed: Sep. 21, 2008

I substituted canola oil for the shortening and used slightly less. I didn't have paprika, so I used 1/4 tsp chilli powder instead and also added some onion powder. Came out delicious and crispy on the outside.

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SADAMSMOUSE

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Spearfish, South Dakota, USA

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Reviewed: Sep. 6, 2008

Delicious ..use canoloa/olive oil mixure..garlic salt/paprika/onion powder cook almost on high 30 min. excellent.jessica made this last time browned nicely

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karen626

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2008

Simple/tasty/easy to make. My fiance loved it & he's very picky.

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IINISEII

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Reviewed: Aug. 3, 2008

These are really good. Great for when your oven is already in use and you don't have time to boil potatoes! Very crispy! I used olive oil, butter and added a little crisco to get them crisp! Thanks for the recipe!

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Leslie

Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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Reviewed: Jul. 31, 2008

These were very tasty. I used canola oil instead of shortening and added finely chopped onions. I also did not peel the potatoes- just scrubbed them and diced them. The seasoning blend was perfect. My whole family loved these!

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foodie_jenn

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Reviewed: Jul. 11, 2008

Yum, I'm a potato-phile and this recipe is fantastic! I halfed the recipe and used cubed yukon gold new potatoes and microwaved them 5 minutes before tossing them in the pan. This allowed me to use a bit less oil in frying (I used olive oil and a bit of butter). Also tossed in seasoning salt, a couple ripped up rosemary 'leaves' and a tsp or so of onion about 5 minutes before it was done. I served it w/ scrambled eggs, salsa and veggie sausage patties.

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Colleen

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Reviewed: Jul. 10, 2008

This was great. I added 1/2 cup diced fresh onion.

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FALCONMOM80

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Reviewed: May 24, 2008

Wow!! I never thought of using a bit of rosemary and oregano for fried potatoes! I used what was left of the frozen variety, along with olive oil/margarine and fresh garlic. After grinding some Tuscan seasoned sea salt from Gourmet Village, it was sooo good!!

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Amy

Cooking Level: Beginning

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Reviewed: Apr. 22, 2008

My whole family loves this recipe but to make it a little faster I buy a bag of diced frozen potatoes with bell pepper and onions and cooks in about 10 min!

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Stacey Clark

Living In: Jackson, California, USA

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Reviewed: Apr. 7, 2008

This tastes like restaurant fried potatoes

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ALLIE88

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Reviewed: Mar. 22, 2008

Very good and took no time at all! I have attempted to make country fried potatoes before with little luck. I really think a cast iron skillet is a must have as I have not success otherwise. For the shortening I used 1/2 organic palm oil shortening and 1/2 olive oil to equal about equivelant in recipe. I added the spices while the potatoes were cooking to bring out the flavor more. I also added some red pepper flakes. Next time I plan on adding diced bellpepper, onion, fresh parsely and perhaps jalepenos (I like spicey :0). My husband and kids raved how good these potatoes were. My hubby was even skeptical when I started peeling potatoes when he put a flank steak on the grill. He thought I was nuts for starting potatoes so late. But lo and behold they were done even before the flank steak! Thanks for sharing your recipe :0)

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Mama Ducky

Cooking Level: Expert

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Reviewed: Mar. 22, 2008

My sweet hubby declared these the best he has ever tasted! I used olive oil to fry the potatoes in. Loved them!

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~chele

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Mar. 17, 2008

These were very tasty and simple, but I would definitely cut back on the crisco as they were a little on the greasy side. Otherwise, a good basic recipe. The family ate 'em all up!

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Jacqui

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

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Reviewed: Feb. 5, 2008

Easy and tasty :) Kid approved!

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APPLECARTJANE

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2008

These were great and easy to make.

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kbnax

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Reviewed: Dec. 31, 2007

I grew up eating fried potatoes cooked this way. The only difference is I always brown the potatoes on high heat until golden brown and then I turn the heat down low and put a lid on them. This keeps the potatoes crispy on the outside but melt in your mouth tender on the inside. I fry them in Canola oil with lots of black pepper, garlic powder and salt.

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Taryn60

Cooking Level: Expert

Home Town: Henryetta, Oklahoma, USA

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Reviewed: Dec. 9, 2007

SOOOO GOOD!! These potatoes fried up nicely and tasted exquisite! I followed the recipe exactly. My boyfriend loved them, as well. He's still making 'mmmm...' noises as I type this. :-)

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