Reviewed: Jul. 1, 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.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 22, 2007

I have a cask iron pot but not a skillet, it works fine, but they only need 30 minutes until they're soft and lovely inside. I couldn't find kosher salt when I went looking so I just use sea salt and it tastes great! We had them with the Teriyaki Tuna (from irakaway) it was all very good.

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EZEKIELEDGEWORTH

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Cambridge, Cambridgeshire, England, U.K.

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Reviewed: Apr. 18, 2007

I made this as stated, other than adding 1/2 the salt. Used my cast iron frying pan and had the burner at med-low for about 40 min. They were done perfectly, only, I never heard any "screaming" so I'm not sure what that's about. My only complaint? I wish I'd made more!

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summer_lover

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

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Reviewed: Feb. 24, 2007

ok, I'm a huge fan of potatoes, every conceivable kind of potatoes. With that, I am only rating these a 3 because my husband loved them and I could either do with or without. I used my cast iron skillet, cut red and gold potatoes in quarters. I was impatient to wait the 45 min. so I upped my heat to around med. regardless of the temp. they still took 40 min. to cook and when they started "screaming" I assumed they were doing the right thing. However since you're not supposed to lift the lid, I didn't know most of the skins were burnt crisp until lifting the lid, although I could smell something burning! My husband loved them because he loves charred anything but I wasn't impressed. I put lots of butter and pepper on them and the leftovers went to the pouch. I will try these again as some suggestions state to because i want to see if they can come out as great as everyone who loved them says. I'm not sure if they would ever had crisped up if not for upping the heat though, so not sure what to do with that for next time.

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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 1, 2005

The amount of salt was way too much.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 12, 2005

Effortless and tasty. Served with butter, the potatoes were deliciously creamy with crispy skins. I will be making these often.

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HappyApple

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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Reviewed: Sep. 12, 2004

Nice and simple. I added some fresh ground pepper and minced garlic as well.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Sep. 9, 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.

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SHELLYRAE00

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Reviewed: Sep. 3, 2004

These are awesome. I love garlic, so I add a bit of garlic powder. Other than that there is no reason to change this recipe! Thanks!

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BCGIRL04

Cooking Level: Intermediate

Home Town: Cairns, Queensland, Australia

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Reviewed: 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.

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Jackie E

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 3, 2004

My potatoes didn't scream too much. But i's an easy enough recipe that I would make again...

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Cookie S.

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Miami, Florida, USA

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Reviewed: Jan. 31, 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!

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Tanya Belt

Cooking Level: Expert

Home Town: Conneaut, Ohio, USA

Living In: Newcomerstown, Ohio, USA

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Reviewed: Sep. 17, 2003

My skins didn't come out crunchy. Also, had to mix up the potato on my plate to "mix in" the salt flavoring. Was too salty just to eat a bite with the skin.

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ROXANN4837

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Jul. 4, 2003

The only thing "screming" was me. I followed the recipe to the letter, and all I got were par cooked, tasteless red potato rocks....sounds like this recipe is either a hit or a miss, with nothing in between.

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Laura

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Reviewed: Jun. 30, 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.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: May 28, 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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YUMYUM123

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Reviewed: Mar. 28, 2003

So simple and so easy! The key is a well-cured cast iron skillet and use yukon gold or red potatoes. The skins come out crispy, yet the inside is firm and moist. Definitely slather in butter and sprinkle some chopped herbs to dress 'em up a little. Great recipe!

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NewMexicoMama

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Feb. 14, 2003

These tasted like little baked potatoes....not exactly what I was looking for. They tasted good with gobs of butter, but didn't have much flavor straight out of the pan.

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IMP70

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Reviewed: Dec. 25, 2002

Excellent!

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RIVERSENDS

Cooking Level: Expert

Living In: Indiana, Pennsylvania, USA

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Reviewed: Dec. 3, 2002

Really good. I used a non-stick skillet and the bottoms were brown and crusty, while the insides was perfectly tender. I thought I would need more spices than salt, but keeping it simple allows you to taste the potato flavor. I used Eastern potatoes (which are larger), cut them, and put them flesh side down in the pan. Because my potatoes lied flat, I couldn't get the other sides to brown. If I have large potatoes next time, I'll put them skin side down and attempt to flip them over when I shake the pan.

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THESU

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