I love cast iron skillets. They're so awesome and versatile and also like super rustic.
They make me think of old timey people in wagons, sitting around a fire...which makes me think of the best game ever (AKA Oregon Trail)...
OMG how much fun was Oregon Trail?? I remember I always made myself a doctor (because then you were both rich and useful) and made my "family" coming out with my my preschool boyfriend and our imaginary children...so you can imagine the childhood trauma that resulted when, of course, someone would succumb to dysentery. Every darn time.
But...I'm off topic.
We're here to talk about my love for potatoes. Beautiful, browned, perfectly seasoned and roasted in a skillet potatoes. Which I'm pretty sure are delicious whether it's the 19th century or the 21st.
Roasted Skillet Potatoes
Slightly adapted from Savory Sweet Life cookbook
- 2 and 1/2 tbsp. oil (vegetable, canola, cottonseed, etc.)
- 1 tsp. kosher salt
- 1/2 tsp. dried rosemary
- 1/2 tsp. garlic powder
- 1/4 tsp. ground black pepper
- 2 lbs. baby red potatoes, scrubbed and cut into quarters
- In a medium bowl combine 2 tbsp. oil with salt, rosemary, garlic, and pepper. Add potatoes and toss until evenly coated.
- Heat 1/2 tbsp. oil in a large cast iron skillet over medium high heat. Once it's hot but not smoking, add the potatoes.
- Cook 12-15 minutes-or until browned and fork tender. Stir frequently.
I think potatoes are perty, don't you?
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