Rec: Iron Skillet Baked Potatoes

N

Naomie

New member
After I made this dish for the first time, my wife doesn't want any
other baked spud. I must admit, they are my favorite way to cook potatoes.

Iron Skillet Baked Potatoes

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.
 
"Wayne" wrote in message news:o[email protected]...

After I made this dish for the first time, my wife doesn't want any
other baked spud. I must admit, they are my favorite way to cook potatoes.

Iron Skillet Baked Potatoes

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.

Thanks, Wayne. This sounds really good. I try it tonight with the fish and
oven roasted veggies.
Janet
 
"Brooklyn1" wrote in message
news:[email protected]...

On Sun, 6 Mar 2011 09:12:49 -0700, "Janet Bostwick"
wrote:



Starting in a cold cast iron pan will ruin your dinner.

There will be some juggling involved. The oven roasted veggies won't take
as long as the potatoes because I will cut them in about 1 inch pieces. The
fish is started on the stove and merely put in the oven to keep warm until
it is sauced.
I can keep the fish warm with oven turned off and potatoes and veggies still
in there. (fingers crossed) I'm going to try a recipe that I got from
"Mexican Made Easy" -- Veracruz-Style Tilapia (or other white fish)
Janet
 
On Mar 6, 10:04?am, Wayne wrote:

That sound like something I want to try. Now this would be the bare
cast iron and not the enamel
cast iron?

Lucille
 
On 3/6/2011 1:03 PM, Lucille wrote:
All of my cast iron pans are without enamel. If yours are heavy, I
don't think there would be a problem. When I cook four large either
Russet or Yukon gold I have to use my 16" skillet, not the 10". Be sure
and slice them so that they are in the flat mode.

Wayne
 
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