Skillet Roasted Rosemary Potatoes
From frankieanne 9 years ago
- 45 minutes to make
- Serves 4
I am not certain where I got this recipe. I found a box of cut and torn out recipes in a cupboard and have been cooking them up lately. I used homegrown potatoes. Crispy crunchy on one side and tender in the middle. Read more And clean up is easy as salt is the best thing to "scrub" your cast iron with! See less
Ingredients
- 2 to 3 Tbs olive oil shopping list
- 8 inch sprig of rosemary shopping list
- 3/4 tsp kosher salt shopping list
- 8 to 10 small red potatoes or other waxy potatoes shopping list
How to make it
- Heat oven to 425F. Pour enough oil into a large cast iron skillet, tilting it to cover the bottom of the pan. Strip the leaves from the rosemary sprig and scatter them over the bottom of the pan. Sprinkle the salt over the rosemary See Photo. Scrub the potatoes, cut them in half and set them cut side down on the rosemary and salt See Photo. Roast on the lowest oven rack until the potatoes are tender and the bottoms are crisped and well browned, 30 to 40 minutes.
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