:max_bytes(150000):strip_icc()/7233078-7a412fd2b5524574b7865d763992a3c2.jpg)
Home fries with lots of flavor – a big hit every time!
Ingredients
- ¼ cup butter or margarine
- 4 (8 ounce) russet potatoes, quartered and sliced
- 1 clove garlic, minced
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons chopped fresh chives
Directions
Step 1
Melt the butter or margarine in a large skillet over medium heat. Add the potatoes and spread out in an even layer. Cover and cook for about 5 minutes. Season with garlic, paprika, salt and pepper; stir to coat potatoes evenly.
Step 2
Cover and cook for another 15 minutes, turning potatoes occasionally. Remove cover, and mix in chives. Increase heat to medium-high and cook for another 10 minutes, stirring frequently, or until potatoes are tender.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 139 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat4g | 19% |
| Cholesterol15mg | 5% |
| Sodium121mg | 5% |
| Total Carbohydrate20g | 7% |
| Dietary Fiber3g | 9% |
| Total Sugars1g | |
| Protein2g | |
| Vitamin C23mg | 114% |
| Calcium17mg | 1% |
| Iron1mg | 5% |
| Potassium484mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
yummy so good and crispy will amke them over and over agean untill there are no more potatos!
-
Very good, and not at all difficult. I will make them with more garlic next time, as the garlic flavour was pretty tiny. If I could rate them 4 1/2, I would. Thanks for a great recipe,Steve.
-
The potatoes were okay but I think it lacked flavor. Was very bland.
-
This was an excellent recipe! My very picky wife who only likes the best French fries even liked these! Next time, I will cut up the potato slices a bit more, so I can get them crispier. Bravo!
-
These were good and had a great texture (just the right amount of crispyness, yet tender inside) but could use a little more flavor. I used three cloves of garlic, but it could use more. Still really good though- I ate some dipped in ketchup, and some plain. Good both ways!
-
Yum yum! I really expected the potatoes to either burn or be undercooked.. but it wasn’t! It was so soft and delicious! The reason I gave 4 stars was because it wasn’t crispy, and I added a lot more garlic and paprika for it to have that delicious flavour.. and any way to keep those condiments from burning?
-
I THOUGHT THIS RECIPE WAS VERY GOOD. I ADDED A LITTLE MORE GARLIC FOR EXTRA FLAVOR. I WILL DEFINATELY BE MAKING THIS RECIPE AGAIN.
-
Family loved them, definitely getting added to the brunch rotation.
-
EXCELLENT
-
Home fries are a staple on the weekends served with sausage gravy and biscuits! I like to add a small amount of water to the pan with the potatoes and butter and cover to steam the potatoes for a short time. I love to add roasted red pepper strips and crumbled bacon to change them up.
-
These were very tasty and went great with breakfast. I did make some changes though. I used 3 cloves of garlic which was a nice garlicy flavor without being overbearing. I also had no chives so I chopped up one small onion and added it in with the garlic and spices. Came out delicious. Thanks.
-
Simple potato dish with a spunky boost of chives. Great, easy, side dish.
-
Great easy recipe. We make these all the time for breakfast or to go along with sandwiches! YUM!
-
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.
-
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!
-
Love these exactly as is. These are a staple in our house (especially during the cooler fall months). Thanks for the post.
-
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!
-
These were very good, made them exactly as the recipe said. I will make these often.
-
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.
-
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!!
-
Very good!
-
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.
-
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.
-
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!
-
These excellent-especially dipped in sour cream!
-
These were fabulous, easy to make and a hit with the family.
-
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!
-
Good but I cooked on low for 10 min and used fingerlink potatoes instead
-
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!
-
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.
-
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!
-
Nothing special, regular fried potatoes with garlic. Good but greasy. Not much different from what I grew up with.
-
I’m sure with quite a few changes (like a non-stick pan!), this would have been fine. But as is, it tastes average, the potatoes end up mushy, and your pan will take forever to clean.
-
Pretty good home fries recipe. I added a drizzle of olive oil (helps keep potatoes from sticking and burning as just butter will do) and added a little white sugar (2 tsp.) with the other seasonings. This helps to give potatoes a slight caramelized appearance without making them sweet. i also increased the garlic as we like allot of it in my family. Overall, was well received and have added to my recipe box.
-
Yum, yum Steve! I par boiled my potatoes first, used half butter and half evoo and more seasonings than stated. Great with our burgers tonight and thank you !
-
These are my go-to potatoes now! Super easy and even more delicious!
-
These were decent. Used 1/2 butter and 1/2 EVOO. It was a bit much, maybe next time used 1/2 butter and 1/4 EVOO. I also added a bit more salt (I used Kosher), and a bit more paprika. I thought they were good, and my Easter brunch guests really enjoyed them. (No leftovers) I will make them again.
-
Great home fries! I partially cooked my potatoes first and used seasoned salt vs. regular salt. I added come chopped onion and the addition of fresh chives was great. I did use a non-stick pan – not sure if that makes a difference.
-
I cooked up some bacon and when it was time to make the home fries, I used part of the bacon fat with a little butter to cook the home fries. With an onion, and a side of bacon and eggs…..this is breakfast heaven.
-
With the substitution of extra virgin olive oil for half the butter, this method of cooking home fries worked very well. I especilly liked the fresh chives, but i did not increase the heat when adding them, as my potatoes were cooked through at this point. You could add onions and/or green peppers and vary the seasonings to suit your taste.
-
I can’t believe how good these were! They are so simple, yet I have already made these 3 times since finding the recipe a month ago. THANK YOU STEVE!!
-
These potatoes are AWESOME! The most incredible home fries I’ve ever made. I followed the recipe exactly & thought the instructions were perfect! They cooked up crispy on the outside, tender on the inside, and the flavor of paprika & chives is spot on! This will be a repeat in our house for sure! The Hubster said that he would gladly eat these at breakfast, lunch, or dinner. 🙂 Thanks so much for this keeper recipe!
-
Yep, I loved them too! Very, very good – thanks for sharing.
-
Making the potatoes is quite a long process, but it is worth it. They were delicious and a new family favorite. Oh and I used baby reds.
-
This is a great recipe and just what I was looking for. I had a small, very ripe tomato from the garden that I diced up and put in as well as 2 leftover pieces of bacon. What a treat!!! Thanks for the base.
-
Excellent! Only substitution was chopped red onion for the chives, since I didn’t have any. Also doubled the garlic. Cut the potatoes pretty small so they’d actually cook in about 30 minutes. Going to try 1/2 EVOO and 1/2 butter next time.
-
quite good. made some changes: parboiled the potatoes, replaced the black pepper with cyene pepper n placed them under the grill. will make again. thnks 🙂
-
Followed the recipe as written but would season it a little more next time but I will make them again.
-
Teese are great fries! Easy to prepare, turned out just as expected. A good non stick pan makes indeed the difference. Great side dish, I will do them again!
-
These had pretty good flavor. I made some changes to the heat though. I basically followed the recipe except at the end, I did not cook them on high heat for 10 minutes. If I would have done that, they would have been completely scorched. So, I cooked them on medium low for 10 minutes instead. I really enjoyed the favor though. I will use this recipe again.
-
I’ve made these a few times, but made a couple changes each time. The first time I made them, the only thing different was to use more garlic and cut the potatoes into small cubes so they cook faster. Came out great, but I actually prefer to use olive oil (and maybe just a pat of butter), double the garlic and also add some dried thyme. Very simple but tasty!
-
Very good! These really paired well with a chicken dinner.
-
I followed the recipe as written with one exception ~ used a bit of minced onion I had on-hand, instead of chives (because I forgot to buy some). I cooked it in a large cast iron skillet, and it turned out PERFECT!!! Crispy on the outside, tender on the inside. Very good, and easy !!!!
-
Super easy and super delicious. I used three cloves of garlic for half the recipe (3 cloves for 2 potatoes), and it came out garlicky enough for me! A great addition to brunch.
-
I tripled all the spices, and my russets were done before the “mix in chives” step so I didn’t need the final 10 minutes. It’s all to do with how big your pieces are, and how well your pan conducts heat. I used cast iron, and got beautifully browned potatoes all around. Do feel free to add a sliced onion right from the beginning, it’ll caramelize and blacken a bit with your potatoes and be crispy and wonderful. Thanks, Steve!
-
Soooo good! The whole family loves this and makes a great side to almost anything. I make it all the time.
-
I also used a chicken bullion cube, and I think it mada difference. My friends raved over this and I will be making it again this evening for my BF. This time I will leave the skin on as I am hoping for some more crispiness. Thanks Steve!
-
This recipe is very easy and taste great too. However,the potatoes did not take long to cook. Will be making these potatoes again.
-
Very good. My husband and daughter enjoyed them very much. Thank you so much for the recipe!
-
1/2 evoo 1/2 butter, large pan, 1/4 onion, parsley, thyme
-
Just made this dish. Came out great! I really enjoyed it! Although I wouldn’t really call mine fries?
-
I followed the recipe…these were fantastic!
-
I used a heavy duty non-stick pan and these turned out perfectly. I did add a lot more garlic, salt, and pepper. Very good!
-
I tried cooking these with both a non-stick and copper bottom metal pan. I found that it took a little longer but that it didn’t burn in the copper bottom pan (I think that might be because I used olive oil not butter… not sure tho.) I used at least twice the amount of garlic and lots more paprika. Mine haven’t been coming out as crispy which I have discovered is from using new (young) red potatoes instead of russet. I will be making these all the time!
-
delicious and easy!
-
I cubed the potatos and they came out perfect. Crispy on the outside and soft on the inside. Flavor was fantastic.
-
I made these in my cast iron skillet and they were excellent! I used smoked paprika instead of plain. I’ll be making these often. They were a hit.
-
Some very yummy potatoes!! Easy too!
-
These are the best home fries I have EVER made! I did large cubes and left the lid on for 15 mins, off for 10. Used half butter/half evoo, garlic powder and chopped onion for chives as I didn’t have any. This will be my go to recipe for now on.
-
Easy to do and the whole gang loves em!
-
These were good. Cooked up nice. Think it needs some onions though.
-
Pretty good! made it with gold poatoes & put some crushed red pepper to make it more spicy, Will make again!
-
Don’t skip the paprika!!! It makes the recipes
-
Love it.
-
It was great, but cooked a lot faster than the time here. I added green onion with the chives but barely cooked it afterward cuz it was done.
-
Really good! I opted for med low heat so the oil and garlic wouldn’t burn. Super tasty glad we gave em a try!
-
simple and tasty. what more can u ask for?
-
Easy, great recipe…growing up this was called smothered potatoes, we would add sliced onion while cooking and sometimes serve with ketchup…always good!
-
Good recipe that I’ve used for years…Except… Partially cooking the potatoes saves a lot of time. I use unpeeled red potatoes, and chopped onion. I never use margarine or butter in these. Olive oil is delicious and is much healthier.
-
I like the way a cast iron pan makes the potatoes as crispy as you want…non-stick can’t do that as well. I always use a mild olive oil..doesn’t burn & is healthy. I also love the taste of carmelized onions. I add thickly diced onions with the potatoes & cook slowly. If you like fresh garlic, it needs to be added towards the end of cooking…maybe 10 minutes. You need to use a metal spatula to scrape up the crispies as they cook. Yum
-
This is how I always make my fried potatoes. And I don’t use a non-stick pan. I use a well-seasoned cast iron skillet.
-
Good but didn’t leave me wanting more. I love garlic but not sure it blended well with this dish.
-
I followed this recipe exactly except I used 3 cloves of garlic and Yukon golds. I have to say they are very tasty but WAY too buttery, I wish I only used 1/2 as much as the recipe calls for.Oh well I will work out real hard tomorrow 🙂
-
Absolutely delicious, my family and I loved it!
-
I literally just finished cooking these and they are the BEST!!! Simple, easy and delicious. You can’t go wrong, the paprika gave it a taste of perfection. I will certainly make these again. Love them.
-
Great recipe. Have to turn the potatoes often enough so one side doesnt crisp too fast. I added sone water near the end so the potatoes could get a little more tender as well as some chunky salsa go add more flavor…
-
Nice recipe but it needs some tweaking because the potatoes started to burn. 15 minutes was to long. I added onions and peppers with the rest of the ingredients. They were tender after coming for 5 minutes, any longer they will burn. The seasoning was on point. I will be making again with some adjustments.
-
It is delicious! My children loved it. Though I refrain from using butter. I used coconut oil instead
-
These may be the best eat at home, home fries. I followed directions pretty closely, except I added a bit of olive oil with the melting butter and I added extra garlic. The last 10 minutes I put the potatoes on a cookie sheet and placed in the oven on broil. I had the over door open a bit and I watched them to make sure they didn’t get too crispy. Really, really good!
-
Great! Mine were crispy and delicious! Great start to the morning!
-
These were really good, but they didn’t crisp up as I had expected. Served with Chicken sandwiches with caramelized onions and chutney from AR. Thank you BachelorSteve.
-
Great recipe, perfect texture with some crispness. I cut the cooking time down to ten minutes though, and added a LOT more salt – I can’t see how 1/4 tsp would be nearly enough for this recipe.
-
AMAZING!!!! I mostly stuck to the recipe, although I did make a few minor changes. I used three potatoes medium (there was only two of us), used two tablespoons of butter and about a tablespoon of olive oil, added extra garlic (one just isn’t enough), and added 1 small onion. I also used seasoned salt instead of regular salt, which meant I didn’t need to add paprika (it was in the salt). As many others have mentioned, a nonstick pan would be VERY usefull… My pan was a big mess afterwards. Not fun. And as many have mentioned also, I didn’t need the extra ten minutes. Turned out absolutely wonderful, and me and my sister ate almost all of it! Thank you for this amazing recipe!!!
-
This recipe was a hit… I actually put in the oven for about 10 min on 250 degrees with a little bit of chesse on top….
-
Very good side dish. Enjoyed with slow-cooker BBQ chicken.
-
First off, you don’t need a non-stick pan. You need to know how to cook. I just made these in my carbon steel pan with no problem. Fried up some bacon first, then used the grease for the potatoes. Excellent! Crispy, brown and fluffy in the middle. A keeper for sure.
-
I used EVOO and it still stuck to the pan but smelled delicious while cooking and tasted great at the end! Added one chopped onion at the beginning along with lots of minced garlic, paprika, onion powder and garlic powder. Will try a cast iron skillet next time in the hopes of it sticking less. My husband and I enjoyed this very much!!
-
Made these and they were delicious. The only change I made was I cooked some onions along with the garlic before I added the potatoes. My picky son even asked for seconds! 🙂
-
I followed recipe as written, except I boiled my potatoes 10 minutes prior to quartering. You don’t want them too soft. It’s important to use a really good non-stick pan and allow each side to crisp us before flipping chunks. Great base recipe to build on.
-
Hearty and delicious–a meal in themselves! I love the crispiness on the outside and texture of the added spices. I also add regular paprika and dried onion bits, even if I have fresh ones, which I dice and cook along with the potatoes. One thing to stress is that they won’t brown much unless you use butter, and even less so if you use a non-stick pan. If you don’t want the excess fat, then use oil but bake them instead.
:max_bytes(150000):strip_icc()/7567917-hash-brown-omelet-cups-KH-AR15501-2x1-627e45ff1a9941d6b488aa73d268a111.jpg)
:max_bytes(150000):strip_icc()/7556710_Copycat-Waffle-House-Hash-Browns_Meredith-Food-Studios_2x1-43327461c07d42109f0225b26a2fb870.jpg)
:max_bytes(150000):strip_icc()/7496452CrispyOvenRoastedBreakfastPotatoesChecJohn2x1-ccde9288a87d45ee99a7542b5ca328de.jpg)
:max_bytes(150000):strip_icc()/7167635AirFryerHashBrown4x3-7f0039fee0de4f86b633a425bc490970.jpg)
:max_bytes(150000):strip_icc()/ALR-8293225-crispy-no-fry-potto-pancake-poppers-hero-2x1-09-cc491667f06d4da1ba14a12d4001e50e.jpg)
Leave feedback about this