Screaming Potatoes

Screaming Potatoes

25

"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. Originally submitted to ThanksgivingRecipe.com. "
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Ingredients

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

25
  1. 29 Ratings

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Most helpful positive review

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...

Most helpful critical review

They didn't scream, nor did they crisp and they were just so-so. Not worth the effort.

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...

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!

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.

I've made these twice now, and they didn't scream, and they didn't crisp, but they were still some of the best potatoes I've ever eaten. They are on my permanent "to do" list. It's the perfect...

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.

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...

These potatoes are the best; I did not have a tight fitting lid, so I dissolved salt in water and added more as it evaporated. They turned out wonderful!

Simply the best potatoes!! I ususally make them with dry onion soup mix, but these were soooo much better. My husand could not stop eating them! He kept picking on them after we finished our m...

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 wi...