I, too, do not have a cast iron pan. I grew up using them, but alas, they are all still in Oregon with my mom. And I do not have access to them, but I decided to use my nonstick pans anyway with the thought they would not turn out the same as advertised. And, no, they didn't, but I'm okay with that. They actually cook pretty well this way, even in a nonstick pan--they turn out very soft and buttery, and the salt flavors the potatoes almost like the Salt Potatoes I've tried--but with way less salt. I also put in some dried rosemary and parsley, and I liked them that way. I had to cook a bit longer--about 10 minutes more, but I knew they were done when one potato pretty much fell apart in the pan. Nice potatoes, and easy--just don't expect a crisp outer shell in a nonstick pan. I also don't know what the "screaming" is all about--maybe they are "screaming good"? Not a clue, but thanks for the recipe!
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I, too, do not have a cast iron pan. I grew up using them, but alas, they are all still in...