Reviewed: May 28, 2003

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.

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4 users found this review helpful

Reviewer:

YUMYUM123

Reviewed: Mar. 28, 2003

So simple and so easy! The key is a well-cured cast iron skillet and use yukon gold or red potatoes. The skins come out crispy, yet the inside is firm and moist. Definitely slather in butter and sprinkle some chopped herbs to dress 'em up a little. Great recipe!

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1 user found this review helpful

Reviewer:

NewMexicoMama

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Las Cruces, New Mexico, USA

Reviewed: Feb. 14, 2003

These tasted like little baked potatoes....not exactly what I was looking for. They tasted good with gobs of butter, but didn't have much flavor straight out of the pan.

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1 user found this review helpful

Reviewer:

IMP70

Reviewed: Dec. 25, 2002

Excellent!

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Reviewer:

RIVERSENDS

Cooking Level: Expert

Living In: Indiana, Pennsylvania, USA

Reviewed: Dec. 3, 2002

Really good. I used a non-stick skillet and the bottoms were brown and crusty, while the insides was perfectly tender. I thought I would need more spices than salt, but keeping it simple allows you to taste the potato flavor. I used Eastern potatoes (which are larger), cut them, and put them flesh side down in the pan. Because my potatoes lied flat, I couldn't get the other sides to brown. If I have large potatoes next time, I'll put them skin side down and attempt to flip them over when I shake the pan.

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2 users found this review helpful

Reviewer:

THESU

Reviewed: Nov. 13, 2002

5, 5, 5. This recipe is simple, inexpensive, and surprisingly DELICIOUS! I couldn't understand how something with so few ingredients could taste so awesome. Try this, if you cook it correctly, you will surely love it.

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Reviewer:

JenFen

Cooking Level: Intermediate

Home Town: Salem, Missouri, USA

Reviewed: Nov. 12, 2002

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 kick, maybe some sliced jalapenos in the skillet would do the trick- Thanks Kevin!

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7 users found this review helpful

Reviewer:

I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

Reviewed: Oct. 15, 2002

This is the best way to make new potatoes! They come out so perfectly and evenly cooked in just a few minutes.

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1 user found this review helpful

Reviewer:

DMBAYTK

Home Town: Corpus Christi, Texas, USA

Living In: Tyler, Texas, USA

Reviewed: Sep. 19, 2002

Way too easy for how great these are. I make these all the time. The kids love them! I use a non stick pan and they turn out fine, but I'm sure they're even better in an iron pan.

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1 user found this review helpful

Reviewer:

Leah IL

Reviewed: Aug. 24, 2002

I bought a cast iron skillet just for this recipe and was disappointed. I may have used too much water. I ended up with basic steamed potatoes. I'll try it again with exactly two tablespoons of water and see what happens. If it turns out the same though, I'll remove this one from my recipe box.

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1 user found this review helpful