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