Screaming Potatoes Recipe -
Screaming Potatoes Recipe
  • READY IN 45 mins

Screaming Potatoes

Recipe by  

"This sounds like such a simple recipe that many people pass it up ...DON'T! Cooking new potatoes this way makes them taste wonderful, especially with gobs of fresh butter. You must have a cast iron pan to do this. The stove-top browning makes the skins crunchy and out of this world."

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Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    40 mins

    45 mins


  1. Place the potatoes in the bottom of a large cast iron skillet. Place about 2 tablespoons of water in the bottom of the pot and sprinkle with the salt. Cover tightly and place over low heat. Cook for 40-50 minutes. Do not lift the lid during this time. Occasionally give the pan a shake.
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Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2004

OK, I'm a big fan of potatoes, so I had to try this recipe. I'm an experienced cook, so I figured this simple recipe would be a piece of cake. Well, it is. BUT ... it took me two tries to get it right. For anyone who has poor results on the first try, I say try again! You may have to play with the level of heat (that's what I needed to do) to get great results. But when you get it right, MAN, THESE TATERS ARE GOOD! I was just popping them in plain, without even adding butter. The crispy outside and fluffy inside make these really, really good. Definitely worth a second chance.

Most Helpful Critical Review
Jul 01, 2007

I made this for dinner last night and guess what? It tasted like, um.....cooked potatoes! I followed the recipe exactly and they never made a peep. Not even a whimper, much less a scream. They'd have to sing a little song and do a little dance before I'd bother with this again.


40 Ratings

Jul 27, 2003

Kevin clearly stated you needed a cast iron skillet for this recipe. I didn't use one and they didn't turn out correctly. This is mostly a warning that you must use a cast iron skillet for this recipe to work.

Jul 23, 2003

Mine were screaming, "were done!" after 1/2 the time called for ;). These are good potatoes, especially considering how easy they were to make. I do however think that they could use a bit of kick, maybe some sliced jalapenos in the skillet would do the trick- Thanks Kevin!

Feb 02, 2004

What could I possibly be doing wrong? I am considered quite a good cook, but this is the third try on these and they aren't "screaming" or crusty. I used a high quality cast iron skillet and covered them....and every time all I get are little baked red potatoes and a salty mess in the bottom of my skillet. My husband loves red potatoes, so I'm sure I'll continue to try these...maybe one day they'll finally come out the way I imagine they should be!

Dec 23, 2002

So very easy and so very delicious. I used a nonstick pan and did not get that "crunchiness" as described but we didn't miss it. My husband repeatedly said how good they were. Take the advice of the description and just try it - you will be surprised! Thank you for this recipe, this will become a staple in our house!

Aug 30, 2004

I like this recipe and will try again. I didn't have kosher salt on hand and substituted 1 tables. of sea salt with over salty results. The skins didn't crispin so at the end I removed lid and cooked awhile longer. At very end added butter, minced garlic, parsley and pepper. Thanks for sharing Kevin.

Jul 01, 2003

We loved these potatoes! The insides were the fluffiest we've ever had. I used a non-stick pan and it worked just fine. I'll definitely keep this recipe.


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  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 1455 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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