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Country Style Fried Potatoes

Country Style Fried Potatoes

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
sal

sal

These fried potatoes are the perfect companion for bacon and eggs. You may use oil instead of shortening if you wish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.
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Reviews

Nina
276

Nina

11/4/2008

Great recipe, but I found a few tips missing: - the shortening has to be genuinely hot before you add the potatos; if it is too cold, the potatos will soak it up and won't close their pores - Don't go over medium heat as the potatos will burn quickly on one side and stay raw on the other (if you do not use cooked potatos) - After having added the potatos, let them sizzle a few minutes (2-3) on one side. If you stir too quickly, they won't caramelize and get crispy. They will still be wonderful, but they won't have that extra touch. Otherwise I found that adding slices of carrots can be a wonderful change, and also spicing the potatos with curry powder or paste.

DREGINEK
187

DREGINEK

7/23/2003

Very good basic fried potatoes. I'm not very patient so after cubing the potatoes, I cooked them in the microwave for about 7 min, which didn't cook them but certainly sped up the frypan part. Also, I subbed veg oil for the shortening (and less of it). Honestly, they're a little plain as is BUT served as a side to a hot plate of scrambled eggs (and a little melted butter over them), they were tasty and filling.

JOSIE
126

JOSIE

7/23/2003

These were really good. I made a big breakfast this morning and added these potatoes to our menu. Instead of using regular potatoes, I used some frozen hashbrowns I have had in my freezer for ages. I sauteed them in some butter and olive oil rather than shortening. I wish I would have sauteed some onions and bell peppers to go along with these, but didn't think of that until the potatoes were almost done. Of course I added a little dash of onion powder along with the garlic and gave it a hefty dose of freshly ground black pepper. Thanks for sharing. Hey "D"...these are right up your alley!!

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