Search thousands of recipes reviewed by home cooks like you.

Screaming Potatoes

Screaming Potatoes

Kevin Ryan

Kevin Ryan

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SHADOWS1
60

SHADOWS1

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.

HISANDTHEIRS
58

HISANDTHEIRS

3/21/2005

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!

GRAMMABEA
37

GRAMMABEA

8/17/2004

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.

Similar recipes