Rating: 3.95 stars
76 Ratings
  • 5 star values: 36
  • 4 star values: 16
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 6

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.

Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

164 calories; protein 4.2g; carbohydrates 36.1g; fat 0.3g; sodium 1455mg. Full Nutrition
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Reviews (66)

Most helpful positive review

Rating: 5 stars
12/16/2004
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. Read More
(66)

Most helpful critical review

Rating: 3 stars
09/28/2009
They didn't scream nor did they crisp and they were just so-so. Not worth the effort. Read More
(6)
76 Ratings
  • 5 star values: 36
  • 4 star values: 16
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
12/15/2004
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. Read More
(66)
Rating: 5 stars
03/21/2005
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! Read More
(63)
Rating: 4 stars
09/09/2004
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. Read More
(42)
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Rating: 4 stars
08/17/2004
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. Read More
(39)
Rating: 2 stars
07/01/2007
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. They'd have to sing a little song and do a little dance before I'd bother with this again. Read More
(31)
Rating: 4 stars
07/27/2003
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. Read More
(23)
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Rating: 5 stars
07/04/2010
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 recipe for those little tiny potatoes that find their way to the bottom of the bag. Skip the butter too. They're great just as they are! Read More
(19)
Rating: 5 stars
02/24/2006
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. Read More
(18)
Rating: 4 stars
08/06/2005
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 5 to 7 mins and they came out perfect. Thanks! Read More
(15)
Rating: 3 stars
09/28/2009
They didn't scream nor did they crisp and they were just so-so. Not worth the effort. Read More
(6)