This side dish is stupidly easy, and comes together wickedly fast.
And you don't have to wash the dish. Did I mention that already?
Skillet Spuds
-Potatoes (duh) - however many you'd like. Organic if possible
-1 tsp of dried parsley
-salt and pepper to taste
-1/8 tsp dried dill
-6 (yes 6) cloves of garlic
-2 tblsp olive oil, plus a bit more to coat the skillet
-1/4 tsp dried chives
-sprinkle of smoked paprika (less than 1/8 tsp. Literally, just a sprinkle)
1) Preheat your oven to 400 degrees. Put your cast iron skillet in the oven while preheating.
2) I cut the potatoes and garlic up on the weekend to make dinner a faster affair during the week.
3) In your tub, or a mixing bowl, add the spices and 2 tblsp of olive oil. If using a lidded container, put the lid on and shake (told you these were lazy potatoes). If using a mixing bowl, mix with a spoon.
4) When the oven is hot, carefully remove the skillet and drizzle a little olive oil on the pan. Swirl to coat the bottom. Add the spuds, give them a stir, and then put them back in the oven for 11 minutes.
5) At 11 minutes, give them a stir, and put them back in for another 10-15 depending on how crispy you prefer them. You can also blast them with a broiler for the last minute or two to get them really crispy!
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| Some asparagus I had roasted the night before was hitching a ride in the last 5 minutes to heat up. |
Rookie mistake.
Oooh, those look delicious! And easy! Totally going to make them this week! Thanks for the recipe!
ReplyDeleteEnjoy! Do you want me to send Jack over to put ketchup on yours?
DeleteWouldn't the skillet handle melt in the oven?
ReplyDeleteWhy not use a glass baking dish for this recipe?
Looks really good though!
Cast iron pans are one solid piece of iron, including the handle.
DeleteHI Jonathan, Miranda is right - cast iron can go in the oven. Heck, it's what camper use over open fire! The reason I don't use glass is because it doesn't give the potatoes a crispy crust, and I'd have to wash the dish. With cast iron, you just wipe it out after the food is cooked.
DeleteYou might enjoy this post which talks about why cast iron is so great, and how to season your own from a thrift store find: http://beingfrugalbychoice.blogspot.com/2012/01/rescuing-kitchen-workhorse-aka-how-to.html
Those look so good! My grandmother used to do hers by slicing the potatoes chip thin. She'd add in chopped onion, butter, salt and pepper. Then she'd coat her warmed pan with oil and butter, press the potatoes in and cook over medium low heat for what seemed like hours, but was more likely a half hour or so, covered. Once cooked through, she would toss a quarter cup of cheese on top and broil for a few minutes. I like the simplicity, but yours would be perfect for when I want to get a little fancy. ;-)
ReplyDeleteI'm giggling that you're calling my lazy lady potatoes fancy. HA!
DeleteYour grandma's version sounds super yummers! The cheese is what really sells it for me. ;-D
I just made roasted potatoes the other night...on a baking pan though! I have a cast iron skillet but have never used it! (I know you are jumping up and down yelling at your computer, "Why not you crazy biatch!") LOL! I have just never gotten it out to try. I WILL now though! Just because you gave a recipe to do so! I'll let you know how it works out! ;) Thanks!!!! I guess I have been trying lots of new stuff lately because of you! Wow, you are such an inspiration!
ReplyDeleteLOL, I'm not calling you a crazy biatch. YET. Use that cast iron or I'll say it soon!
DeleteI LOVE potatoes like this! I usually use my baking pan that I normally use for Lasagne... I can't believe I never thought to use my cast iron skillet! I used to use my skillet all the time but now only use it for camping because we have a glass cooktop on my stove... TOTALLY going to find a reason to make taters now so I can use my skillet in the oven! My taters will be so crispy, just the way I love them!!!!!
ReplyDeleteWhy don't you use your cast iron on the stove? We have a glass top stove in our rental, and I've been using my skillets on it for year. Uh oh, did I miss something?
DeleteMmm looks yummy. I always have a problem with my skillet potatoes turning out not crispy enough. Also, I wanted to thank you for craft-tacular's contact info& the heads up on her free blog redo!!!!
ReplyDeleteMy pleasure!
DeleteFitting that I just got off my lazy A this morning and reseasoned my cast iron pan. Great way to use the random sweet potato I just found!
ReplyDeleteHow old is this sweet potato? I fear for Parker.
DeleteI like the idea of broiling at the end. I should try it next time. I can't ever get them crispy!
ReplyDeleteSoak your potatoes in cold water when you're chopping them, and they won't start turning brownish gray like in the top photo.
ReplyDeleteMeanwhile, this sounds delicious! I just got a cast iron skillet for camping, and I've been waiting for the right recipe to break it in. This one is definitely it!
How long do you soak them before storing them?
DeleteMake sure you season your skillet once or twice before using it!
you are a god.
ReplyDeleteThis post is awesome. I am feeling the ketchup pain. I have a four year old charming son who insists on ketchup ing every thing on the table.
ReplyDelete