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

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

164.1 calories; 4.2 g protein; 36.1 g carbohydrates; 0 mg cholesterol; 1455 mg sodium. Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

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
(65)

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)
74 Ratings
  • 5 star values: 36
  • 4 star values: 15
  • 3 star values: 14
  • 2 star values: 3
  • 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
(65)
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
(65)
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
(61)
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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: 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)
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)
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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: 5 stars
04/03/2012
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 with the thought they would not turn out the same as advertised. And no they didn't but I'm okay with that. They actually cook pretty well this way even in a nonstick pan--they turn out very soft and buttery and the salt flavors the potatoes almost like the Salt Potatoes I've tried--but with way less salt. I also put in some dried rosemary and parsley and I liked them that way. I had to cook a bit longer--about 10 minutes more but I knew they were done when one potato pretty much fell apart in the pan. Nice potatoes and easy--just don't expect a crisp outer shell in a nonstick pan. I also don't know what the "screaming" is all about--maybe they are "screaming good"? Not a clue but thanks for the recipe! Read More
(11)
Rating: 5 stars
03/03/2009
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 meal. I will most definately make them again. Have to admit I got nervous that they were not going to crisp up so I drained the pan and transferred to a sheet pan and put in the oven at 400 for a while after cooking on the stove. Read More
(11)
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)