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.

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

288 calories; protein 4.3g; carbohydrates 37.3g; fat 14.2g; sodium 41.5mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
01/22/2020
I only used seasoned salt. I will definitely make it again and again. loved them. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/19/2019
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 that is facing up so that it doesn't get all dried out. I will make these often! PS-they didn't even need cheese or sour cream but just a little salt and pepper. Read More
Rating: 5 stars
01/21/2020
I only used seasoned salt. I will definitely make it again and again. loved them. Read More
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