Screaming Potatoes Recipe Reviews - Allrecipes.com (Pg. 3)
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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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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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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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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Reviewed: Nov. 4, 2001
I couldn't get them crispy either. An EASY way to cook the potatoes, though!
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Cooking Level: Intermediate

Home Town: Pella, Iowa, USA
Living In: Des Moines, Iowa, USA

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