-
-
My review
Iron Skillet Baked Potatoes
2
ANTILOPE
"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. Potatoes can be served with sour cream, shredded cheese, etc."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 288Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Pour canola oil evenly into the bottom of a room-temperature, 10-inch cast iron skillet. Sprinkle rosemary and seasoned salt evenly over the canola oil. Place potatoes, cut-side down, in 1 layer in the bottom of the skillet. Press down on potatoes so cut-side is coated in canola oil.
- Place the cold skillet into a cold oven. Preheat the oven to 400 degrees F (200 degrees C).
- Bake until potatoes are easily pierced with a fork, about 45 minutes.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
1/21/2020
I only used seasoned salt. I will definitely make it again and again. loved them.
6/18/2019
YUMMO! I made two different batches. One I made as written and the other I used tarragon instead of rosemary. Both were equally delicious. I do recommend rubbing a little oil on the peel part th...