Iron Skillet Baked Potatoes recipe

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Ingredients

4 tablespoons canola oil
¼ teaspoon dried rosemary
⅛ teaspoon seasoned salt
4 medium potatoes, scrubbed and sliced length-wise

Nutrition Info

288.1 calories
carbohydrate: 37.3 g
cholesterol: : -
fat: 14.2 g
fiber: 4.7 g
protein: 4.3 g
saturatedFat: 1.1 g
servingSize: -
sodium: 41.5 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Place the cold skillet into a cold oven. Preheat the oven to 400 degrees F (200 degrees C).

  3. Bake until potatoes are easily pierced with a fork, about 45 minutes.

Recipe Yield

4 servings

Recipe Note

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.

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