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.
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source by allrecipe
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- by: Whatadish
- 17 years ago
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!
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- by: Youngnsassy
- 17 years ago
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?
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- by: Godivagirl
- 16 years ago
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.
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- by: ENIGMA256
- 16 years ago
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.
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- by: Heidird
- 16 years ago
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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- by: Kelcampbell
- 16 years ago
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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- by: Kwolfe
- 16 years ago
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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- by: Catlin
- 15 years ago
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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- by: Giggletush
- 15 years ago
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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- by: Kimberly Diane Royal-Arnold
- 15 years ago
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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- by: Cookinlovin
- 14 years ago
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.
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- by: Tara Ingram
- 14 years ago
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.
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- by: KARENKINM
- 14 years ago
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.
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- by: TTV78
- 14 years ago
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!
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- by: Lynnshamrock
- 14 years ago
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.
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- by: Christinem
- 14 years ago
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!
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- by: Chimi Changa
- 13 years ago
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 !!!!
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- by: JARRIE
- 13 years ago
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!
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- by: Beth-Marie88
- 12 years ago
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!
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- by: Bettyc
- 11 years ago
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
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- by: Dayah0721
- 10 years ago
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.
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- by: Matt Hanson
- 9 years ago
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!
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- by: Lindsey Brunelle
- 9 years ago
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!!!
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- by: Walter Grzelewski
- 8 years ago
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.
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- by: Fetchmyeatingpants
- 8 years ago
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!!
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- by: Samtoolbar
- 8 years ago
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.
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