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4 Tbsp olive oil
3 T fresh rosemary minced (or 1 dry)
1/2 tsp seasoning salt
3 or 4 medium size potatoes, sliced length wise
These potatoes are baked, cut side down in a cast iron skillet. This
results in a potato with a slightly golden brown crust on the cut side
and a delicious, roasted flavor. In a room temperature, 10" cast iron
skillet, add the oil and spread evenly over bottom. Sprinkle seasoning
salt evenly over the oil. Scrub and dry the potatoes. Leave potato
skins on. Cut potatoes in half, lengthwise, through widest part of
potato. Place potatoes, cut side down, one layer deep in bottom of cast
iron skillet. Press down on potatoes so that the cut side is coated in
oil. Sprinkle Rosemary over potatoes. Place cold skillet of potatoes in
cold oven. Set oven to 400F. and bake for 45-minutes. At end of cooking
time, pierce with fork to test for doneness. Potatoes can be served
with sour cream,chives etc.
3 T fresh rosemary minced (or 1 dry)
1/2 tsp seasoning salt
3 or 4 medium size potatoes, sliced length wise
These potatoes are baked, cut side down in a cast iron skillet. This
results in a potato with a slightly golden brown crust on the cut side
and a delicious, roasted flavor. In a room temperature, 10" cast iron
skillet, add the oil and spread evenly over bottom. Sprinkle seasoning
salt evenly over the oil. Scrub and dry the potatoes. Leave potato
skins on. Cut potatoes in half, lengthwise, through widest part of
potato. Place potatoes, cut side down, one layer deep in bottom of cast
iron skillet. Press down on potatoes so that the cut side is coated in
oil. Sprinkle Rosemary over potatoes. Place cold skillet of potatoes in
cold oven. Set oven to 400F. and bake for 45-minutes. At end of cooking
time, pierce with fork to test for doneness. Potatoes can be served
with sour cream,chives etc.
