Screaming Potatoes

Screaming Potatoes

Kevin Ryan 0

"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."

Ingredients 45 m {{adjustedServings}} servings 164 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1455 mg
  • 58%

Based on a 2,000 calorie diet

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  1. 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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Reviews 36

  1. 39 Ratings


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 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.