Screaming Potatoes

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.

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!

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.

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.

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!

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.

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!

These potatoes are the best; I did not have a tight fitting lid, so I dissolved salt in water and added more as it evaporated. They turned out wonderful!

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.

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.

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!

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.

They didn't scream, nor did they crisp and they were just so-so. Not worth the effort.

The amount of salt was way too much.

I couldn't get them crispy either. An EASY way to cook the potatoes, though!

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!

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.

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!

Worried I was going to ruin the cast iron skillet, but no problem. These were really good!

This was an amazing side dish. You wouldn't think anything this easy to prepare could taste this good. I was concerned about leaving the potatoes whole rather than sliced but they cooked perfectly.

I made this as stated, other than adding 1/2 the salt. Used my cast iron frying pan and had the burner at med-low for about 40 min. They were done perfectly, only, I never heard any "screaming" so I'm not sure what that's about. My only complaint? I wish I'd made more!

So very easy and so very delicious. I used a nonstick pan and did not get that "crunchiness" as described but we didn't miss it. My husband repeatedly said how good they were. Take the advice of the description and just try it - you will be surprised! Thank you for this recipe, this will become a staple in our house!

I have been cooking potatoes in the skin for years. I put water to cover potatoes and boil till tender. I use the leftovers to chop for hashbrowns or reheat and eat wtth butter or take a cold tater and wait.

This was definitely a fun and convenient way to cook little (inch or so) red or white potatoes and the potatoes were very tender. But I honestly (and I mean this in the nicest way) didn't see what the big deal was. With mine, the salt didn't even stick (and I actually bought a cast iron pan for this recipe). My experience was that the results were not terribly different than boiling. Sorry, but mine definitely weren't as fun as described. And in the end I added butter on the plate.

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!

I must have added too much water because they didn't have any crunchiness to them. But they were steamed very nicely. I don't prefer to use cast iron, but I tried it for this recipe. I think I will use a different cooking method in the future, such as steaming with herbs. My husband thought they were good too, but nothing special.

We had these for dinner last night. So sweet withou any butter. These are my favorite.

How will I determine the right heat?

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.

I must have done something wrong because my potatoes came out more like boiled new potatoes without the crunchy outer crust that was supposed to be there. I used a cast iron skillet on an electric ceramic top stove - don't know if that makes a difference. I'd like to try these again though to see if I can get them right.

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.

Well, what can I say....they tasted like potatoes. Had to cook them for an extra 10 minutes to try and crisp them up, but that didn't help. Considering that it took and hour and there was nothing crispy or special about them, I will be deleting this recipe from by recipe box.

I have been making this recipe for years. I am glad it is being shared here. We love these potatoes. Sometime we make them with Mrs. Dash added with the salt, but they are great with just the kosher salt. They can also be made in a non stick pan and turn out great.

I wanted something different to do with some Michigan red potatoes I had purchased at the local farmer's market. I cooked the potatoes as instructed. At the end of the time, I added some margarine, garlic powder and black pepper to the potatoes and rolled them around in the salty mixture to coat them. I then let them cook for about another 5 minutes. They screamed. They weren't crispy. But, they were delicious!!! My husband (with his finicky self) actually loved them. I'll definitely do these again.

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!

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.

Absolutely loved these potatoes! I own a 12" cast iron skillet with a cast iron lid, so I was fully equipped. The creaminess of the potatoes was remarkable. It reminded me of Syracuse Potatoes, without the effort! When these were done, I removed the 'tators from the pan, scraped out the larger salt "formations" and threw in a half stick of butter. As it was melting in the residual heat, I returned the potatoes to the pan, tossed them around and sliced each in half, and then flipped all the halves cut side down. I'd made a pork roast with sauerkraut and kielbasa, and we served ourselves right from the stove top (steamed and buttered broccoli rounded out the meal). Great meal, and I've made these screaming potatoes twice since then. Thanks for a real keeper, Kevin!

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

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

I made the Screaming Potatoes last night. I do not have a tight fitting lid for my cast iron skillet so I had to add tablespoons of water as needed. These potatoes were delicious and creamy with a tasty potato crust on the outside.

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

THESE POTATOES ARE AWESOME! They were perfect with the BBQ chicken & corn on the cob I made for supper last night & shared with the older couple next door. My hubby & the neighbors loved them too & the neighbors also asked for the recipe. Since I no longer have cast iron skillets, I cooked them in a single layer in a large non-stick pan & added a little extra water as needed. Once they were tender I added about 2 tablespoons of parsley & shook the pan to coat the potatoes. They didn't get crisp but they were tender, tasty & delicious. I will be making these potatoes on a regular basis. THANKS FOR SHARING THIS RECIPE !!

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.

These looked like nothing special. I mighta heard a small squeel for about 10 mins. I did let them cook almost twice as long as indicated. The insides were pillowy goodness. I will keep trying.

Easy and tasty

Was a little skeptical of the cooking method but they turned out wonderful!!!

Not sure what I did wrong, but the potatoes didn't cook. I had to throw them in the microwave for several minutes, then finish them in the pan.

Excellent!

Tried this recipe per instructions. Didn’t think potatoes were done enough. Might as well boil them.

I cooked them in olive oil and used sea salt instead of kosher salt. They were quite addicting. If I can ever keep myself from eating them right off of the skillet, then next time I will top them shredded cheese, sliced marinated jalapeno, scallions, bacon bits and sour cream -then serve them to my hubby or guest on the skillet with a couple of beers.

This seemed too simple to turn out well...boy was I wrong! It was like eating little baked potatoes. Even my picky teen liked them. I used a non stick pot since my cast iron doesn't have a top and they turned out great!!! Thanks Kevin!

Absolutely delicious! I added fresh rosemary and onions, the potatoes were infused with flavor. Nice not to have to turn on the oven in the summer. This will definitely be a house favorite.

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.

This was an easy simple recipe. Once the potatoes were done, I served with sour cream, butter and shredded cheese.

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

ok, I'm a huge fan of potatoes, every conceivable kind of potatoes. With that, I am only rating these a 3 because my husband loved them and I could either do with or without. I used my cast iron skillet, cut red and gold potatoes in quarters. I was impatient to wait the 45 min. so I upped my heat to around med. regardless of the temp. they still took 40 min. to cook and when they started "screaming" I assumed they were doing the right thing. However since you're not supposed to lift the lid, I didn't know most of the skins were burnt crisp until lifting the lid, although I could smell something burning! My husband loved them because he loves charred anything but I wasn't impressed. I put lots of butter and pepper on them and the leftovers went to the pouch. I will try these again as some suggestions state to because i want to see if they can come out as great as everyone who loved them says. I'm not sure if they would ever had crisped up if not for upping the heat though, so not sure what to do with that for next time.

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.

My taters were burned, HOWEVER, they tasted great. I like to taste the potatoes, so just salt worked for me. I'm going to try again w/o the burn

very good! I used regular red potatoes, (didnt have new potatoes on hand) and they were great, so tender. I used cast iron skillet with glass lid, so I could "watch" them, cooked for about an hour on low. Can only imagine how good new potatoes would be! So easy, love the fact that I can put them on and leave it to attend to other things.

They weren't bad. But they weren't AMAZING either!

Delicious.. I recommend turning them one time during cooking as soon as there is a crust on one side and maybe you need a bit higher heat. The person who gave a bad review clearly didn't do it right, I bet they thought they could substitute a regular skillet for cast iron because it is impossible to cook with cast iron and not have crispy edges, this is why we like cast iron. And they did squeal a little after I turned them

Easy and interesting. Will probably do again during the winter when I use more potatoes.

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.

I used a good heavy deep dish pan (because i didn't have a good sized cast iron skillet on hand) and small russet potatoes, added about a tablespoon of butter, sprinkled with an unknown amount of salt and granulated garlic, and they came out great. Served with butter and chives, even better. It really was worth the try :) Definitely will make again (and there's so many ways to customize it).

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.

Made as directed, exactly. They were ok. Not extraordinary, but a way to cook them without watching over them. Tastewise, I agree with the reviewer who said they tasted like potatoes. After tasting, I added some seasoning along with the butter, and that helped; otherwise, bland but for the salt. Also made a salt lick on the bottom of my pan, so I had to scrub that off. Too bad the peels weren't crispy.