Cast Iron Potatoes. Lemon-Garlic Skillet Chicken and Potatoes, Roasted Potatoes with Fancy Butter Recipe. They heat evenly, go from stovetop to oven easily and one of the best parts is they are naturally non-stick once they’re seasoned. Add the rosemary, salt, and pepper to taste, and roast until the potatoes are browned and tender when tested with a knife, stirring occasionally, about 45 minutes. Pour in the chicken stock in the pan. *Link to download will be in your confirmation email. Easy preparation all in one pan. Adjust the heat to medium-low and cook for about 15 minutes on the stovetop, then transfer to the oven and bake until the bottom is golden brown and crispy, another 15 minutes. You will dice up the potatoes pretty small. Heat a large ovenproof skillet over medium-high heat (I used a 12-inch cast iron skillet). Garnish with thyme leaves and serve. The potatoes also go right in the oven after browning so again, cast iron is perfect because it is totally oven-proof. Preheat oven to 350 degrees Fahrenheit. I prefer smallish potatoes—2 or 3 inches in diameter—cut just in half, which keeps the interiors moist and creamy. Gently turn the potatoes until all sides are evenly browned. Recipes. This is a perfect recipe for that cast iron skillet you have hanging around. Pat potatoes dry with a paper towel. Start to heat the skillet while you prepare the potatoes. Heat remaining oil in a cast iron skillet over medium-high heat. Turn the potatoes and remove from the heat. No part of this website may be reproduced without The Midnight Baker's express consent. (You can use a spatula to peek at the bottom to make sure it's golden brown.). Actually, most better cast iron skillets come pre-seasoned so that’s less work for you. cut the remaining butter into cubes; set aside. Roast the vegetables until tender and golden brown, stirring occasionally every 15 minutes to ensure equal browning. Prep Time 10 Minutes. Once the oil is hot … (Potatoes will be soft throughout.) With the remaining half, … Cut potatoes into desired shape - halved or quartered (depending on size). Set aside half the garlic and rosemary. Heat a 10-inch cast-iron or nonstick skillet over low heat. I made these a few weeks ago and going to making them again today. We love any dessert cooked in a cast-iron skillet, but this … Skillet Roasted Potatoes With Rosemary Recipe - NYT Cooking From pies and desserts to meaty lasagna and Mexican casseroles, your cast iron serves a lot more purpose than just frying eggs! The flavor should be subtle. Use a 10.25 inch skillet and 1 1/2 pounds of potatoes, and cut back the other ingredients by a little bit. Oil or butter a 12 Inch Skillet and arrange potatoes in a thin layer on the bottom. Grease a 12-inch cast-iron pan with butter. As an Amazon Associate I earn from qualifying purchases. Place a 12-inch cast iron skillet in the oven and preheat oven to 350°. You can substitute rosemary or oregano for the thyme. Any good heavy oven-proof skillet would work well. Top the potatoes with the cubed butter. But the more you use them, the better and more non-stick they get. Pour canola oil evenly into the bottom of a room-temperature, 10-inch cast iron skillet. Top with half the onions. Michael recently posted…6 Healthy Substitutes for Vegetable Oil. Melting potatoes melt in your mouth. Get that cast iron to a medium to medium high heat. Add all vegetables to the pan and top with olive oil, spices and minced garlic. Can you use red potatoes instead of russet potatoes? Remove the skillet from the oven and let the potatoes rest for 15 minutes. Add A Note. Spoon sauce over potatoes. Toss well to ensure all the slices are coated. Great recipe and my family has been clamoring for it ever since I made it last time. Excellent with roast beef. They were so worth it too. Arrange potatoes in pan 1 inch apart. Definitely wouldn’t use anything lightweight or non-stick, since they’ll burn in a lightweight skillet and non-stick pans don’t brown well. recipe Skillet Lasagna “A five-star winner! Season with salt and pepper. Add the thyme and the garlic. Add the oil and 4 tbs of the butter to the hot skillet. Melting potatoes are richness personified. While the oven is preheating to 450 degrees, the cast iron skillet or roasting pan goes into the oven with a teaspoon of oil so it gets hot enough to sear the meat when ready. These melting potatoes just cry out for fresh herbs. Let the heat from the skillet brown the potatoes on each surface. Heat a cast iron skillet over medium high heat. Add in oil and potatoes and stir to coat potatoes. So, whatever your family likes will do fine with this recipe. Then place a heavy pot on top of the lid to weight it down. Add coated potatoes to skillet without overcrowding. Without stirring, cook until a brown crust appears. So dust it off and use it here! They are simple, savory and very buttery. These melting potatoes require a good, heavy skillet in order to achieve proper browning. Place the potatoes in the skillet and sear for about 4 minutes, or until they are a nice golden brown. Glad you liked them. All Rights Reserved. So glad you liked them!!! However, they’d taste just fine. Place chicken, skin-side down, into the skillet and quickly brown, 3 to 4 minutes per side. Heat 1 tablespoon butter and olive oil in a medium skillet over medium-high heat until melted and hot. Place skillet in oven and roast for 30 to 35 minutes or until fully cooked. Slice the potatoes on a mandoline set to 3mm (about the thickness of 3 credit cards). Thanks for sharing! Place the potatoes in a large bowl; add the melted garlic butter and sprinkle with salt. Sprinkle potatoes with a pinch of kosher salt and some coarse pepper. I would also suggest that you buy individual potatoes since the ones sold in the bag may be too small. That way you’re not peeling endless potatoes and 2 to 3 “slices” make a perfect serving. Get yourself the giant ones–those that are about 5 to 6-inches long and about 2 to 3-inches in diameter. Baste the chicken with the melted butter in the pan before adding in the … Arrange in one layer in a large skillet so they are almost touching - they'll need room later when … … Easy to make main meal and dessert recipes. The bigger ones are generally sold by the pound in the produce department. Lightly grease a large cast iron skillet or baking sheet with olive oil. enameled cast-iron baking … Will be making this soon – please let me know if the garlic goes into the pan (with the broth) or if it should be on top of the potatoes. Copyright © Judith Hannemann aka The Midnight Baker 2020. Set a medium pot lid (6 to 8 inches wide) on directly on top of the potatoes. However, it was only just recently I discovered their charm. This technique ensures a crisped bottom rather than a gelatinous one. When the skillet is hot, add the potatoes and onion and drizzle with the oil. Cast-Iron Skillet Whole Roasted Chicken With Potatoes Remember to heat your cast-iron skillet in the pre-heating oven before loading your cast-iron skillet with the vegetables and chicken. For starters, preheat the oven to 425 and make sure you use a cast iron or oven proof skillet (my personal favorite inexpensive cast iron is Lodge). Heat a large 12-inch cast-iron pan or skillet over medium heat. If you have heat resistant fingers from years in the kitchen, or are the kind of cook who … Potatoes & Sausage Skillet Fry Making these tonight along with the air fryer roast, can’t wait!! I use a 10-inch skillet for about 8 potatoes (16 halves), but if your skillet is 12 inches, you can fit 10 potatoes (20 halves). Thank you, Judith, for sharing this recipe with us! I could eat just these!! Heat skillet until it's hot. These are definitely not a diet dish! I’ve had cast iron skillets for years. Peel the potatoes; cut off the round ends. For rosemary, use 1 sprig, about 4-inches long for a mild flavor. Place the whole chicken in the cast iron skillet back into the oven. Now, I love potatoes any way you give them to me, but I always wanted to try these. Making Perfect Cast Iron Skillet Potatoes (say that fast) is so simple. These I could eat just by themselves!! Of course if you only have the dried kind in the jar, just use a pinch. Continue until you have about five layers of potatoes. I used thyme here because it’s one of my favorite herbs. Preheat oven to 425°F. I wouldn’t recommend them or Yukon gold either–these have a waxy texture and probably wouldn’t get that “melt-in-your-mouth” texture that the russets do. Toss well to combine. Print. All rights reserved. Hi Judith…it looks awesome and more yummy..i will definitely make this in upcoming weekend, Thanks for sharing….! Place the potatoes in a large bowl; add the melted garlic butter and sprinkle with salt. Slice the potatoes on a mandoline set to 3mm (about the thickness of 3 credit cards). Add 2 tablespoon olive oil, once hot … Bacon-Ranch Skillet Roasted Potatoes Recipe - Pillsbury.com Place in cast iron skillet … I always found these potatoes to be intriguing. After flipping the potatoes do you cook the second side too got 4 minutes before removing the pan from the heat? No, after flipping them you add the stock, etc., then pop them in the oven. Butter the inside of a cast iron skillet and layer half the potato slices on the bottom. Cut each potato crosswise into 1/8-inch-thick slices without cutting all the way through to bottom and leaving about 1/4 inch of potato intact (this will help them hold together). Place chicken thighs skin-side down and sear 2-3 minutes on both sides until golden … Melting potatoes melt in your mouth. Carefully layer the potato slices in the skillet, overlapping them in a circular pattern starting from the edge of the skillet and working towards the center. Bake for 10 minutes before pulling out the skillet. This delicious potato side dish is excellent with roast beef. Peel vegetables and cut into 1-1 1/2-inch pieces. Toss to coat. Place the skillet in the oven and bake for about 30 minutes, or until the potatoes are fork tender. Using oven mitts, carefully turn the skillet over to release the potatoes onto the plate. After the potatoes have all turned a deep golden colour, add the paprika, garlic powder, and onion powder. Two things are key - a cast iron skillet and leaving them alone the first ten minutes. In a skillet (I use cast iron to ensure the potatoes will be crisp. No, but because of the way cast iron heats so evenly, they come out a bit better I think. However, these potatoes will work just fine with rosemary or oregano too. You will also dice up part of the red onion, and toss both into a hot skillet with oil. Sprinkle … I used very large potatoes—approximately 5-6-inches long. I made this last night. Filed Under: Side Dishes Tagged With: potatoes, side dishes. Slice potatoes into 1-inch thick slices. Melt butter in a large cast iron skillet over medium-high heat. Place the skillet used for the butter over low heat. We used small organic Yukon Gold potatoes so we just cut them in half. But the more you use them, the better and more non-stick they get. I put it in the pan with the broth. These melting potatoes require a good, heavy skillet in order to achieve proper browning. Use about the same amount of oregano as the thyme in the original recipe. The best kind of pan for roasting these potatoes is an old-fashioned cast-iron skillet. 26 Recipes for the Cast Iron Skillet. It’s the soft texture that’s the sell on this recipe. Actually, most better cast iron skillets come pre-seasoned so that’s less work for you. DELICIOUS!!! Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. Once the skillet is hot, add the oil. And use as much garlic as you like! 2. Aren’t these great??? Stir every 5 minutes or so. Iron-Skillet Peach Crisp. That is it! I used russet potatoes and they came out just fine. However, every now and then you just have to splurge so make these for holidays and other special occasions. Remove the pot and lid, and place a plate upside down on the skillet. Effort. Cook over high heat for 3 minutes, then turn potatoes, add garlic to the top of the potatoes and stir, then add a … © 2021 Discovery or its subsidiaries and affiliates. I served them with roast beef, but I think they’d go with most any meat. As far as the potatoes, you want a fluffy, mealy potato for this so use russets or Idaho. Everyone will love these flavors so you can’t go wrong! 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