You’ve come to the right place if you’re looking for an impressive appetizer for your guests. There is a lot of flavor in this crostini. There is some preparation involved, but it is well worthwhile! If desired, sprinkle more goat cheese over top.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
- 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
| Calories | 139 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 121 mg |
| Sugars | 1 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavor but these are time intensive, figure about 45 minutes once you start cooking. I used cast iron and these were delicious, added some onion (instead of chives) with the garlic. Everyone said they were delicious!
These were great. I’ve made home fries before but they’ve always come out burned, so I was pleasantly surprised by these. I did use a non stick pan & made sure that the potatoes were cut uniformly. I did think that there was too much butter.
Added turmeric, but other than that, followed the directions to the letter. They came out great!
I didn’t use a non-stick pan but I did use some vegetable oil plus butter. I put it on high for five minutes covered and turned a couple of times to get a nice brown without burning. Then I turned it down to low for 5 more minutes. I used smoked paprika, season salt and parsley instead of any chives or onions. Great recipe!
great
great
These were excellent made in a large non stick fry pan using ghee instead of butter. I didn’t have chives so added 2 minced scallions during the last few minutes at the same time as I added fresh minced garlic. I dislike the taste of browned garlic so opted to cook it only for a few minutes. The taste was wonderful and the outsides were deep brown with soft yummy insides. Thank you for posting Steve.
I increased the garlic, because, well, I love garlic!
I used miyokos cashew butter instead of dairy butter and they came out beautiful! also added some onion and red bell peppers (didn’t have chives)
These are the best home fries I have ever eaten! I added onions because I love them but kept everything else the same. Delish!
Very simple yet amazing recipe…
I never match the same quantities when I make these, usually eyeballing everything but I always use white potatoes. Regardless, the combination of ingredients is perfect and they are always a hit.
I followed the cooking steps and times exactly, and didn’t overcrowd the potatoes in the pan, which would have created a steamed mush. And I always add more garlic and onions as I do with every recipe! Superb!
This is my go to recipe for home fries! The only thing I do different is sautee a small onion (thinly diced) with minced garlic at the beginning. Then, add the potatoes and follow remaining steps! My hubby and two growing boys cannot get enough. Enjoy!
Very easy – I used unpeeled fingerling potatoes & onions from my mom’s garden. Easy & delicious. Next time will cut butter in 1/2. Using a nonstick pan I don’t think as butter was needed.
I started off using the hot, leftover bacon grease to fry the cubes. Then I seasoned the potatoes with everything mentioned but I added rosemary and a quarter of a thinly sliced onion. Once the edges were crispy I then added a tablespoon of butter and immediately covered the pan. I eyeballed it from there stirring in between seasoning and “steaming” with the butter, nothing stuck to my nonstick pan. It did however, make the house smell like “breakfast” I also kept it on medium high heat… it literally took all of 10 mins minus the potato prep.
I made this in a non-stick pan. Very important. I also used quite a bit more butter. Maybe 3 times the amount. Even at medium heat, I was noticing too much butter burn off. I’m sure my oven plays a part in that. The cooking time was spot on though. I also added some onions to the pan as well. Next time, I plan on adding some peppers and onions. The important thing is the cook times are right on so you can play around with ingredients.
Very good! used two garlic cloves instead of one and the garlic flavor was phenomenal!
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.
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.
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! 🙂