Roast Potatoes in a Cast Iron Skillet

Roast Potatoes in a Cast Iron Skillet requires around 55 minutes from start to finish. For 47 cents per serving, you get a side dish that serves 6. One serving contains 157 calories, 4g of protein, and 4g of fat. This recipe from Amandas Cooking requires chicken broth, fresh thyme leaves, garlic salt, and unsalted butter. A couple people made this recipe, and 68 would say it hit the spot. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a not so amazing spoonacular score of 34%. Similar recipes are Roast Potatoes in a Cast Iron Skillet, Cast-Iron Skillet Whole Roasted Chicken With Potatoes, and Cast-Iron Skillet Chicken.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 425 F. Place a 9-inch cast iron skillet on a baking sheet.For the potatoes, you need enough to snugly fill the pan. Keep in mind that once you peel the potatoes they will be smaller, so putting them in the skillet to figure out how many before peeling won't work. Peel 1-2 at a time and place them in the skillet until you have enough to fill it.Add broth to the potatoes in the skillet, broth should come about one-inch up the side of the pan.Season with garlic salt and freshly ground pepper.Slice butter thinly and place a sliver on the top of each potato.Bake in preheated oven for 45 minutes then baste with broth remaining in pan. Bake up to another 15 minutes or until tender.If the potatoes are not brown enough on top, increase the heat of the oven to broil and bake another 1-3 minutes, watching them carefully. if you like, rub one tablespoon of butter across the tops of the potatoes and sprinkle with fresh thyme.

 

Step by step:

1. Preheat oven to 425 F.

2. Place a 9-inch cast iron skillet on a baking sheet.For the potatoes, you need enough to snugly fill the pan. Keep in mind that once you peel the potatoes they will be smaller, so putting them in the skillet to figure out how many before peeling won't work. Peel 1-2 at a time and place them in the skillet until you have enough to fill it.

3. Add broth to the potatoes in the skillet, broth should come about one-inch up the side of the pan.Season with garlic salt and freshly ground pepper.Slice butter thinly and place a sliver on the top of each potato.

4. Bake in preheated oven for 45 minutes then baste with broth remaining in pan.

5. Bake up to another 15 minutes or until tender.If the potatoes are not brown enough on top, increase the heat of the oven to broil and bake another 1-3 minutes, watching them carefully. if you like, rub one tablespoon of butter across the tops of the potatoes and sprinkle with fresh thyme.

Nutrition Information:

covered percent of daily need