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The reviewer gave this recipe 4 stars. This recipe averages a 3.55 star rating.
Reviewed: Nov. 5, 2007
This was an easy simple recipe. Once the potatoes were done, I served with sour cream, butter and shredded cheese.
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Reviewer:

WENDE1169
Cooking Level: Intermediate
Living In: Las Vegas, Nevada, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 3.55 star rating.
Reviewed: Jun. 27, 2007
I must have done something wrong because my potatoes came out more like boiled new potatoes without the crunchy outer crust that was supposed to be there. I used a cast iron skillet on an electric ceramic top stove - don't know if that makes a difference. I'd like to try these again though to see if I can get them right.
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Reviewer:

dittybopper
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The reviewer gave this recipe 5 stars. This recipe averages a 3.55 star rating.
Reviewed: Feb. 24, 2006
I have an iron Lodge skillet that came with a lid that works great for this recipe and any other that needs a good seal. The potatoes came out great. I loved the salty flavor.
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3 users found this review helpful

Reviewer:

Connie M
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Cooking Level: Expert
Home Town: Hustonville, Kentucky, USA
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The reviewer gave this recipe 1 stars. This recipe averages a 3.55 star rating.
Reviewed: Sep. 1, 2005
Followed to the letter. Has too much salt. This did not brown at all.
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1 user found this review helpful

Reviewer:

RACHEL1070
Cooking Level: Expert
Living In: Anchorage, Alaska, USA
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The reviewer gave this recipe 1 stars. This recipe averages a 3.55 star rating.
Reviewed: Aug. 29, 2005
Not sure what I did wrong, but the potatoes didn't cook. I had to throw them in the microwave for several minutes, then finish them in the pan.
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Reviewer:

LEEHAMMON
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The reviewer gave this recipe 4 stars. This recipe averages a 3.55 star rating.
Reviewed: Aug. 6, 2005
very good and very easy. these were a nice change of pace. i served them with NY Strip steaks and on the recommendation of someone else, I added horseradish to the mix. Took the lid off the last 5 to 7 mins and they came out perfect. Thanks!
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2 users found this review helpful

Reviewer:

SPEARFISHER
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Cooking Level: Expert
Home Town: Demopolis, Alabama, USA
Living In: Trussville, Alabama, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 3.55 star rating.
Reviewed: Mar. 21, 2005
Great! I do recommend leaving the lid off and letting the water boil out and the potatoes get a little crusty. These were yummy and a big hit!
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4 users found this review helpful

Reviewer:

HISANDTHEIRS
Cooking Level: Expert
Living In: Seattle, Washington, USA
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The reviewer gave this recipe 0 stars. This recipe averages a 3.55 star rating.
Reviewed: Jan. 10, 2005
How will I determine the right heat?
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Reviewer:

HILDEBRAND2
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The reviewer gave this recipe 5 stars. This recipe averages a 3.55 star rating.
Reviewed: Dec. 15, 2004
In historical circles we call these "stoved potatoes, or stovies". They are indeed a treat and go well with any meat recipe. They can be "kicked up" for serving with beef by adding a tablespoon of horseradish to the cooking pot. Adding grated onion also adds a kick. Great treat for those who love potatoes.
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10 users found this review helpful

Reviewer:

SHADOWS1
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Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 3.55 star rating.
Reviewed: Aug. 17, 2004
These were quite good. I took the lid off and let my skillet go dry for the last 5-10 minutes, this crisped up the skins a little.
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5 users found this review helpful

Reviewer:

GRAMMABEA
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The reviewer gave this recipe 3 stars. This recipe averages a 3.55 star rating.
Reviewed: Jan. 4, 2004
I couldn't get them crispy either. An EASY way to cook the potatoes, though!
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4 users found this review helpful

Reviewer:

ccrawford
Cooking Level: Intermediate
Home Town: Pella, Iowa, USA
Living In: Des Moines, Iowa, USA
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