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...

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...

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. Th...

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 thi...

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...

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...