Screaming Potatoes

Screaming Potatoes

37

"This sounds like such a simple recipe that many people pass it up ...DON'T! Cooking new potatoes this way makes them taste wonderful, especially with gobs of fresh butter. You must have a cast iron pan to do this. The stove-top browning makes the skins crunchy and out of this world."
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Ingredients

45 m servings 164 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1455 mg
  • 58%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the potatoes in the bottom of a large cast iron skillet. Place about 2 tablespoons of water in the bottom of the pot and sprinkle with the salt. Cover tightly and place over low heat. Cook for 40-50 minutes. Do not lift the lid during this time. Occasionally give the pan a shake.

Reviews

37
  1. 40 Ratings

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Most helpful positive review

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...

Most helpful critical review

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. Th...

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...

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. Th...

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 thi...

Mine were screaming, "were done!" after 1/2 the time called for ;). These are good potatoes, especially considering how easy they were to make. I do however think that they could use a bit of ...

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 c...

So very easy and so very delicious. I used a nonstick pan and did not get that "crunchiness" as described but we didn't miss it. My husband repeatedly said how good they were. Take the advice...

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 an...

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.

This was an amazing side dish. You wouldn't think anything this easy to prepare could taste this good. I was concerned about leaving the potatoes whole rather than sliced but they cooked perfe...