Green Onion Potatoes

“I liked these quite a a bit and would definitely make them again with a few tweeks.I will add more paprika and garlic next time.The flavors were overwhelmed by the potato, which while good, I was hoping for more than just fried potato.I did add extra green onion.Like Bayhill, I used my cast iron to cook and lengthened the cooking time. Thanks!”

“Delicious!Instead of adding just 2 green onion stalks, I added a bunch of them because my gosh they’re amazing.I also made this in a wok because it’s all we had and used a bit more oil than what was called for, b/c everything wasn’t getting quite coated enough.ALSO, the potatoes needed a few more minutes of cooking as another reviewer suggested.They were cooked, just not nice and softly.I also used 1 tsp. of dried parsley instead of 1 Tbsp. of fresh parsley.I also used two potatos instead of three and added about a cup of chopped red onion in with the potatos at the start.Then I used an extra clove of garlic…so I guess I changed the recipe quite a bit, but it was still great!Next time I would cook the potatos longer and/or cut them into smaller pieces.The taste is pretty close to hash browns, only it feels much healthier going down!And because I had garlic, red onions, and green onions, there were three onion-family items in the mix.Despite this, the dish is mostly potatoey-tasting, the onions are just a subtle backdrop.Awesome, nice going Jo Mama!”

“These are fast to make and quite good. This is Pol Martin’s recipe from his cookbook, Easy Cooking for Today. He recommends serving these with his recipe #309907, #309907.”

“Delicious!! We loved these quick and easy potatoes. I cooked these covered for about 12 mins, then uncovered them, added the remaining ingredients and cooked for an additional 5 mins. Also, I cooked these in my cast iron skillet which gave them a nice crust. Next time, I might add more garlic to intensify the flavor. Thank you for sharing this wonderful recipe.”