This moussaka is really tasty! In this traditional Greek meal, layers of thinly sliced eggplant are cooked in a beef sauce and covered in a rich white bechamel.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 3 medium russet potatoes, cubed
- 3 tablespoons butter or margarine
- salt and ground black pepper to taste
Instructions
- Rinse potato cubes with cold water and drain well.
- Melt butter in a large skillet over medium heat. Place potatoes in the skillet and season with salt and pepper; mix well. Cover and cook for 10 minutes.
- Remove the lid and cook, turning frequently, until brown and crisp on all sides, about 10 more minutes.
Nutrition Facts
| Calories | 199 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 71 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
You would think potatoes would be pretty simple, right? These instructions make it that way, and they turn out great every time. Now I can use fried potatoes in lots of different recipes, and I’m happy that this page helped me out with that.
Why make frozen … so much better homemade.
Followed the directions and these came out great
Very easy recipe to follow. My potatoes came out crispy outside and soft inside. I cooked 15 minutes more to get the center softer.
It was AMAZING i made it for dinner and my kids LOVED it ! they ARE SO GOOD
I added oil to my butter by mistake but they turned out really lovely. I think this is a great, simple technique that you can use as a starting point and keep the potatoes as is or add other veggies or spices to it. I like the idea of cooking them with the lid on to get them soft then cooking with lid off, instead of having to boil them 1st.
I giving five stars because they are great. However, I use to boil my potatoes (not any more) I also added oil and butter then added the peeled potatoes. Then finishing them off with some onion, red pepper flakes, salt and pepper. Oh, and I made them in a wok. Variations Yes, but they sure taste good!
This was a good starting point for me. I peeled the potatoes, used a combo of EVOO and butter, added Lawry’s seasoned salt, and used a carbon steel pan which I think was critical for reducing sticking. With that, they turned out *perfectly*, just like the diner home fries I love.
It’s ok. I like to put my potatoes in the microwave for 3 minutes in a covered container and then cut them into pieces and crisp them up in a buttered skillet. Soft in the inside, crispy on the outside. They must be seasoned before being placed in the skillet with red pepper flakes and paprika and salt. So yummy. To bring them up another notch, cook them in bacon fat…
All my adult life Ive tried to make home fries and they were always either under done in the middle and burned on the outside, or totally over cooked to the point of mushy. This recipe is more of a METHOD to cooking the perfect home fries, not an actual recipe. Just salt and pepper isnt going to cut it flavor wise. I added sautéed onion and some precooked bacon towards the end. If I had green pepper on hand I would have added that also. Thank you Allrecipes on schooling me on how to make the perfect homefries. !!!!
Love these
(Another pic) Easy peasy fabulous home fry’s Very tasty and I plan on making them with our crab feast Sunday! Thanks for sharing
I prebaked the potatoes and cubed it. I placed chopped onion in the butter and sauteed it for 5 minutes and added the cubed potatoes and followed the recipe. Yummy!!!
I really liked it! It was easy to make, and great tasting, but I was confused about how much salt and pepper to add. I burned it a little but it might have been my fault. I put ketchup with it.
OMG these were the fastest, easier and tastiest home fried potatoes I’ve ever made. I followed the recipe to a tee, set trimmers for covered and uncovered cooking and they came out amazingly. I did add a little onion and garlic powder for extra flavor. This was cooked on a work day… Thursday morning before work and summer session for my college age son. He thought it was a special occasion that we didn’t have cereal and toast
these are great. I always boil my potatoes for just a couple minutes, depending on how thick they are 1st like someone else said, make sure they are dry and leave them alone to cook. Nature’s Seasoning by Mccormick is so good on them my family’s favorite way to have potatoes
Thank you so much for this recipe. It is great hit in my home!
Yeah, this is a really simple recipe but it works well , is tasty, and shows well. For the 2 of us I used one large russet, olive oil, salt & pepper. I dried the potatoes as others had suggested, browned them in my cast iron dutch oven then baked them on a low temp to keep them warm. Came out great. Next time I may add a bit more seasoning.
I added diced red onions and the pototoes turned out perfect. I’ve made home fries with olive oil but using butter was a better option. I will make this again!
They came out really well. My only problem is that I didn’t have a well fitting cover for my pan so I had to finagle what I had. I will make them again.
Great recipe, I use Canola Oil and a fair amount of diced onion, onion powder, garlic powder, paprika, salt and pepper. After nearly 30 years of hit-or-miss home fries, I finally discovered the secret to crisp them up. After cutting or cubbing, I use paper towels and dry the potatoes. I even give them a little squeeze. Makes all the difference!