Country Style Fried Potatoes

"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 ..." See morego 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."

"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..." See more 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."

"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. ..." See more 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!!"