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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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WENDE1169

	Cooking Level: Intermediate Living In: Las Vegas, Nevada, USA
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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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dittybopper


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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

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Connie M

	Cooking Level: Expert Home Town: Hustonville, Kentucky, USA
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Reviewed: Sep. 1, 2005

Followed to the letter. Has too much salt. This did not brown at all.

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RACHEL1070

	Cooking Level: Expert Living In: Anchorage, Alaska, USA
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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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LEEHAMMON


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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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SPEARFISHER

	Cooking Level: Expert Home Town: Demopolis, Alabama, USA Living In: Trussville, Alabama, USA
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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

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HISANDTHEIRS

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Jan. 10, 2005

How will I determine the right heat?

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HILDEBRAND2


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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

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SHADOWS1

	Cooking Level: Expert
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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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GRAMMABEA


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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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