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Ingredients55 m servings 288
Original recipe yields 4 servings
- 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.
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Per Serving: 288 calories; 14.2 37.3 4.3 0 41 Full nutrition
ReviewsRead all reviews 2
I only used seasoned salt. I will definitely make it again and again. loved them.