Perfect Crispy Potatoes

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These looked so good I could taste them just from looking at the pic. I used 1/2 bacon fat and 1/2 canola oil. When they were done I used them as a bed to top with some ultra runny sunny side up eggs. The crunchy outside and wonderful potato flavor put them on the must have often list. I felt like I had gone back in time and was eating breakfast at my Grandmother's table. That is the highest compliment anyone's cooking can get!

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I watched you make these this afternoon and just had to try them! So I did tonight! I used red potatoes, as that is what I had. These were incredible! They are almost like a mashed potato inside with a wonderful crunchy outer. Wonderful! THANKS!

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Have made these a number of times and always enjoy. Think I will try making them with sweet potatoes as another reviewer suggested.

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Yum!

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Easy to make and delicious. I've also made with sweet potatoes.

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I have mad potatoes this way for years. It was in a heart healthy cookbook. I think they work best in a non stick skillet. They are really good and easy. Few ingredients. Make for breakfast too with eggs great!

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Potatoes were great. I expected they would be. Melissa is a great
cook.

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These potatoes are worth the extra effort.

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It was surprising that adding a pit of water helped crisp the potatoes. I like almost all Melissa’s easy cooking, and reasonable priced recipes. She’s such a joy to watch with her sunshiny personality. I’m glad she is on the Food Network.

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This is the only way I make fried potatoes now, even steak fries, it's great to pop them in the oven to cook while I grill a steak, times out perfectly.