Absolutely loved these potatoes! I own a 12" cast iron skillet with a cast iron lid, so I was fully equipped. The creaminess of the potatoes was remarkable. It reminded me of Syracuse Potatoes, without the effort! When these were done, I removed the 'tators from the pan, scraped out the larger salt "formations" and threw in a half stick of butter. As it was melting in the residual heat, I returned the potatoes to the pan, tossed them around and sliced each in half, and then flipped all the halves cut side down. I'd made a pork roast with sauerkraut and kielbasa, and we served ourselves right from the stove top (steamed and buttered broccoli rounded out the meal). Great meal, and I've made these screaming potatoes twice since then. Thanks for a real keeper, Kevin!
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Absolutely loved these potatoes! I own a 12" cast iron skillet with a cast iron lid, so I was...