Reviewed: Jun. 12, 2005

Effortless and tasty. Served with butter, the potatoes were deliciously creamy with crispy skins. I will be making these often.

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1 user found this review helpful

Reviewer:

HappyApple

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

Reviewed: Sep. 12, 2004

Nice and simple. I added some fresh ground pepper and minced garlic as well.

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1 user found this review helpful

Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Sep. 9, 2004

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 right. For anyone who has poor results on the first try, I say try again! You may have to play with the level of heat (that's what I needed to do) to get great results. But when you get it right, MAN, THESE TATERS ARE GOOD! I was just popping them in plain, without even adding butter. The crispy outside and fluffy inside make these really, really good. Definitely worth a second chance.

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24 users found this review helpful

Reviewer:

SHELLYRAE00

Reviewed: Sep. 3, 2004

These are awesome. I love garlic, so I add a bit of garlic powder. Other than that there is no reason to change this recipe! Thanks!

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3 users found this review helpful

Reviewer:

BCGIRL04

Cooking Level: Intermediate

Home Town: Cairns, Queensland, Australia

Reviewed: Aug. 30, 2004

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 and cooked awhile longer. At very end added butter, minced garlic, parsley and pepper. Thanks for sharing Kevin.

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4 users found this review helpful

Reviewer:

Jackie E

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

Reviewed: Jul. 3, 2004

My potatoes didn't scream too much. But i's an easy enough recipe that I would make again...

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Reviewer:

Cookie S.

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Miami, Florida, USA

Reviewed: Jan. 31, 2004

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 covered them....and every time all I get are little baked red potatoes and a salty mess in the bottom of my skillet. My husband loves red potatoes, so I'm sure I'll continue to try these...maybe one day they'll finally come out the way I imagine they should be!

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5 users found this review helpful

Reviewer:

Tanya Belt

Cooking Level: Expert

Home Town: Conneaut, Ohio, USA

Living In: Newcomerstown, Ohio, USA

Reviewed: Sep. 17, 2003

My skins didn't come out crunchy. Also, had to mix up the potato on my plate to "mix in" the salt flavoring. Was too salty just to eat a bite with the skin.

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Reviewer:

ROXANN4837

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Coral Springs, Florida, USA

Reviewed: Jul. 4, 2003

The only thing "screming" was me. I followed the recipe to the letter, and all I got were par cooked, tasteless red potato rocks....sounds like this recipe is either a hit or a miss, with nothing in between.

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Reviewer:

Laura

Reviewed: Jun. 30, 2003

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 this recipe to work.

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20 users found this review helpful