Total Time
35mins
Prep 10 mins
Cook 25 mins

These are excellent when served with a tofu scramble in the morning.

Ingredients Nutrition

  • 13-12 cup vegetable oil
  • 6 medium potatoes, peeled and diced
  • 1 medium onion, chopped
  • 6 cloves garlic, crushed (I like a lot of garlic, so feel free to use more or less if you please)
  • 12 teaspoon oregano flakes
  • 14 teaspoon parsley flakes, or 1 tablespoon fresh
  • salt and pepper, to taste

Directions

  1. Heat the oil in large non-stick pan over medium-high heat.
  2. Add all ingredients.
  3. Fry until tender, stirring frequently.
Most Helpful

I used unpeeled potatoes. Boy oh boy was this good! I made it as a side dish and I enjoyed this more than the main dish.

Angela Curtis June 02, 2002

I made these last night, and my Brit husband, the self-proclaimed "Chip King" loved them. Instead of dicing the potatoes I kept them in thin strips, and used one HUGE onion instead of a small one. This one is a keeper!

Mirj October 30, 2001

great stuff...but I used olive oil... I refuse to use anything other!!! LOL... They go nice and crisp but tender inside...very very good!

Samuel Holden October 22, 2001