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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.
4 Tbsp cooking oil
1/4 tsp dried rosemary
1/8 tsp seasoning salt or kosher salt
3 or 4 medium size potatoes, sliced in half length wise
In a room temperature, cast iron skillet, add the oil and spread evenly over bottom. Sprinkle rosemary and 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. 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, grated cheese, etc.
results in a potato with a slightly golden brown crust on the cut side and
a delicious, roasted flavor.
4 Tbsp cooking oil
1/4 tsp dried rosemary
1/8 tsp seasoning salt or kosher salt
3 or 4 medium size potatoes, sliced in half length wise
In a room temperature, cast iron skillet, add the oil and spread evenly over bottom. Sprinkle rosemary and 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. 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, grated cheese, etc.
