IRON SKILLET POTATOES RECIPES
IRON SKILLET BAKED POTATOES RECIPE | ALLRECIPES
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.
Provided by ANTILOPE
Categories Side Dish Potato Baked Potato Recipes
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 288.1 calories, CarbohydrateContent 37.3 g, FatContent 14.2 g, FiberContent 4.7 g, ProteinContent 4.3 g, SaturatedFatContent 1.1 g, SodiumContent 41.5 mg, SugarContent 1.7 g
SKILLET POTATOES RECIPE | MARTHA STEWART
Provided by Martha Stewart
Categories Dinner Side Dishes
Total Time 40 minutes
Prep Time 20 minutes
Number Of Ingredients 5
Steps:
- Cover potatoes with 2 inches water in a pot. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until knife-tender, about 8 minutes. Drain.
- Heat oil in a large skillet (preferably cast-iron) over medium-high. Add potatoes and cook, stirring occasionally, until golden and crisp, about 10 minutes. Stir in pimenton and two-thirds of scallions and cook 30 seconds more. Season with salt, sprinkle with remaining scallions, and serve.
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Reviews 4
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- Pour milk/cream mixture over the potatoes, filling the skillet to just above the potatoes, and bake until surface begins to brown, about 30-45 minutes for a mini skillet and up to 90 minutes for a 12 Inch Skillet. Using pot holders, remove skillet from the oven and sprinkle the remaining half cup of cheese on top. Place back in the oven for an additional 5 minutes. Garnish with any remaining rosemary and serve while hot.
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