Reviewed: May 5, 2007

If you like your potatoes crisp you must add your favorite oil to this recipe either with or without butter and don't cover. The potatoes will brown their best if you don't 'play with them', just let them cook/brown turning occasionally, also for a little added flavor add a little garlic salt and onion powder.

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684 users found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Mar. 20, 2006

I made these in my cast iron skillet, used 2 T of butter, which was plenty, and added onion during the second 10 minutes. The timing was perfect and they turned out amazing! Thank you!

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431 users found this review helpful

Reviewer:

VGILPIN

Cooking Level: Intermediate

Home Town: Waterford, Connecticut, USA

Living In: Timonium, Maryland, USA

Reviewed: Oct. 22, 2006

Always delicious! I make sure to wipe them dry with a clean kitchen towel before I throw them in the skillet, so they're really crispy. And I do use olive oil most of the time instead of butter.

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323 users found this review helpful

Reviewer:

frenchgirl

Cooking Level: Expert

Home Town: Dijon, Bourgogne, France

Living In: Boulder, Colorado, USA

Reviewed: Feb. 23, 2008

Good Base recipe. I used canola oil and butter and dried off potatoes with paper towel after cutting them and they were nice and crispy when cooked. The key is not to keep stirring the potatoes if you want them crisp on the outside. I put some diced bell pepper and chopped onions. Also garlic powder and onion salt to taste. Thanks for giving me the idea for a nice compliment with our Saturday morning omelettes and fruit.

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98 users found this review helpful

Reviewer:

oldsingledad

Cooking Level: Beginning

Reviewed: May 18, 2006

I had never made home fries before and was very nervous that they would either come out undercooked or mushy. These were excellent. Crispy on the outside and perfectly cooked on the inside. I also added some diced vidalia onion with the potatoes. Thanks for the great recipe!!

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88 users found this review helpful

Reviewer:

LIZA COOKS

Cooking Level: Intermediate

Home Town: Freeport, Maine, USA

Reviewed: Apr. 28, 2008

If you slice the potatoes instead of cubing them the cooking time is about right. I did 15 mins cover on and 10 off. I like this version of home fried potatoes...if you want the crispy version fry them in oil.

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75 users found this review helpful

Reviewer:

TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

Reviewed: Aug. 21, 2005

We make these a lot ~ for breakfast, dinner, and late-night snacking. I add chopped onion and sometimes cut up pieces of bacon (yum). You can really play with the spices here ~ whatever appeals to you.

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51 users found this review helpful

Reviewer:

Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

Reviewed: Oct. 21, 2005

Finally a fool-proof home fries recipe! We used red bliss potatoes with rosemary, then threw in some minced garlic for the second 10 minutes. They came out perfect. Great with any meal. Almost impossible to mess these up! This has now become my official home fries recipe. Thanks Angie!

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46 users found this review helpful

Reviewer:

HotMamaFish

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Richmond, Virginia, USA

Reviewed: May 23, 2010

This is a great base for home fries. Like any other recipe everyone has their preference. Some people swear by bacon grease, others by oil - cook the potatoes in whatever you like and get them just as crispy as you like. Thin sliced or cubed with or without onions or spices. Home fries are a Sunday breakfast tradition that go great with any kind of egg, bacon and toast.

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42 users found this review helpful