Reviewed: Nov. 8, 2009

Made this for my family for Sunday brunch and they loved it! I omitted the chives, added garlic powder and chopped 1/2 yellow onion. Thanks Steve!

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Bon

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Reviewed: Oct. 20, 2009

Instead of frying the potatoes, I boiled the potatoes for approximately 20 minutes. I melted 2 tbsp of butter, instead of 4 tbsp, and combined the remaining ingredients. After the potatoes had cooked, I drained the water and added the mixture. I covered the potatoes and allowed them to set for ten minutes before serving. They were great and I had fewer dishes to wash.

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Kim

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Reviewed: Oct. 10, 2009

This is how I always make my potatoes for breakfast... The only thing I do differently is put a thin layer of water before I cover the potatoes then leave them alone. They come out perfect for me everytime. I use parsley instead of paprika. Love these in the morning!

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amandak23k

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2009

Good but I cooked on low for 10 min and used fingerlink potatoes instead

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Meaghan

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Reviewed: Aug. 18, 2009

1st off... YOU MUST USE A GOOD NON STICK PAN FOR THIS! I made the mistake like others and used a reg pan the first time I tried this and I burnt half of it and the other half was mushy... I did make some changes... My 4 potatos were HUGE so it was more like a double batch. I left the skins on and cut the potatoes in half and than cut thicker slices rather than cutting into chunks. I doubled everything and used 6 tbs butter and 6 tbs extra virgin olive oil, just to be healthier. I used 5 large cloves and instead of the chives at the end I diced half a sweet onion and cooked that along w/ the garlic. Doubled the salt and pepper. The first time I made this I used the paprika but this time I was all out and it was still good. I started the cooking directions exactly as written but once done I continued to cook it to get it alittle crisper... I cooked it on med heat and every 5 to 10 mins I would turn/flip the potatoes. It took about 45 mins total and the potatoes were a nice gold brown w/ lots of crispy bits in it. And don't worry about breaking the potatos.. those broken pieces are the pieces that get nice and crispy... That's the best part! This was a HUGE hit and I've made this 3 times in the past 2 weeks! Thanks for the recipe!

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giggletush

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Jul. 24, 2009

These were fabulous, easy to make and a hit with the family.

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kadbury

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Reviewed: Jun. 9, 2009

These excellent-especially dipped in sour cream!

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Brooke25f

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Reviewed: Mar. 29, 2009

These were delicious. I added extra garlic, sliced onions, and powdered chicken boullion for more flavor and they came out really good. This method yields flavorful, browned potatoes - the best recipe I have found for home fries!

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seasidemom

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Reviewed: Mar. 29, 2009

Fantastic! I swapped out the butter for some EVOO and baked them instead. I also added 3 extra cloves of garlic and 2 tbs. of Essance of Emeril. My kids gobbled them up.

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NYCKID

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Reviewed: Feb. 13, 2009

Mine didn't cook for the recommended time. They were done a lot faster. They did start to stick and burn to the bottom of my skillet, but I was able to save them. I used red potatoes since that's what I had on hand and I double all the spices. These had a really great taste and turned out really soft.

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Jan. 11, 2009

Very good!

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kath

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Reviewed: Dec. 14, 2008

These were delicious...I added extra garlic and I chopped up a vidalia onion as well that I cooked up with the potatoes, they added a little sweetness. The chives added at the end were yummy!!

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SJB1203

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 17, 2008

These weren't very spectacular. I had to add much more seasoning than was listed on the recipe for less potatoes. Still wasn't very tasty. As another reviewer mentioned, bottom of the pan burned. Next time will use water on the bottom to (hopefully) prevent this from happening again.

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kwolfe

Cooking Level: Intermediate

Living In: Kenosha, Wisconsin, USA

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Reviewed: Nov. 16, 2008

These were very good, made them exactly as the recipe said. I will make these often.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 13, 2008

I probably should have used a nonstick skillet, but these were WONDERFUL! I had to cook mine longer, but I didn't slice mine I kept them in chunks. I will be making these again!

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kim1430

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Nov. 9, 2008

Love these exactly as is. These are a staple in our house (especially during the cooler fall months). Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jul. 31, 2008

I made these tonight to go alongside some kabobs and they were really, really good! I followed the recipe exactly with a few minor exceptions. I cut the recipe in half because there were only three of us eating; I used 3 cloves of garlic; I used half butter and half EVOO and I used seasoning salt instead of regular. The end result was really delicious and I will definitely make these again!

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: May 7, 2008

Maybe I did something wrong. These were not at all crispy, the bottom of the pan burned. I followed directions exactly and I'm usually a good cook. I sliced the potatoes as the recipe said but see in the picture they are more chunks than slices, maybe that was my problem. Is there a secret I'm missing. Used a stainless pan, not nonstick, maybe that was the problem??? They weren't terrible, we ate them but nothing great. Would love to try them again as other reviewers described, crispy outside, etc.

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