There’s only one way to make home fries that I know of and that’s with leftover baked potatoes. They’re my fave of all the fried potatoes there are in the world.

The recipe is very easy and i like to eat it especially when i don't feel like taken something heavy

it is so funny in KY they call the 'crick fries'. here we make them all the time. we make them all the time the taste if frying without the mess. i use a lot of onion in mine... the only reason i mince the onion is because my hubby says he doesn't like onion... so i hide them... :-) i make something that i just call cheesy taters.. i put the oil seasoned potatoes in the oven in a baking dish with aluminum foil.. i make a cheese sauce and pour it over tators when there done and sprinkle on shredded cheese... take the aluminum foil off let it get hot and bubbly and golden....

This is a dish I often make for guests from all over the world--England, Germany, France, Hungary, Norway, Côte d'Ivoire, Malawi, India, Vietnam, China, and even Japan! Everyone gobbles it up!If you season the potatoes while they're still warm, the flavors will soak in more evenly. Recipe by Kuribari.

Steak in the potato salad. It could also be called leftovers from the grill. In case you don't know what HP Sauce is, it's a delicious all round steak sauce from the United Kingdom. Used in places all over the world From Australia to the ends of the Earth. First time I can remember seeing it was either Doctor Who, or Sapphire & Steel.

I don't like to waste edible food, so I had all these potato skins and most of the nutrients are in the skin of potatoes. So I cooked them, the granddaughters tore them up.

When I was growing up these and devil crab rolls were a very favorite food to enjoy over and over. I hope you try them and enjoy as much as we did growing up.

Making this for my Labor Day BBQ. I love potatoes with Dijon so I came up with this recipe. My family doesn't like the texture of most onions so I chopped up the green onion very fine so they get the flavor but not too much texture.

I like cooking over fire and natural wood. There is some technique to it but the end product is very rewarding. Just use the best ingredients and most importantly you must take your time. This isn't a rush job scenario kids. Its a yin yang between food and fire. I don't mess with salts and seasonings too much. The tastes are as god intended.

I didn't want them to turn out like dumplings, so I didn't use much flour. They are soft and a little difficult to work with, but the low flour content is what makes them so tasty.They don't contain much flour, so they will dissolve if you over-boil them. Remove them from the water as soon as they have boiled. User ryusachi says it is fine to freeze them, and user witch cake mix says they will keep in the fridge in oil for three days. Recipe by Setsubunhijiki

I like it so much.

This dish is very delicious, and I hope you like it. I recommend trying it!