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.
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 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.
Just wonderful!! I brushed the potato skins with the canola oil, rosemary and seasoned salt from skillet then sprinkled with Kosher salt.
