Sprinkle … All Rights Reserved. Roast the vegetables until tender and golden brown, stirring occasionally every 15 minutes to ensure equal browning. Print. Melting potatoes melt in your mouth. Add coated potatoes to skillet without overcrowding. That way you’re not peeling endless potatoes and 2 to 3 “slices” make a perfect serving. Do they have to be made in a cast iron skillet? Start to heat the skillet while you prepare the potatoes. Spoon sauce over potatoes. I used russet potatoes and they came out just fine. Place the potatoes in a large bowl; add the melted garlic butter and sprinkle with salt. All rights reserved. Pour canola oil evenly into the bottom of a room-temperature, 10-inch cast iron skillet. You will also dice up part of the red onion, and toss both into a hot skillet with oil. Place chicken thighs skin-side down and sear 2-3 minutes on both sides until golden … However, they’d taste just fine. Bacon-Ranch Skillet Roasted Potatoes Recipe - Pillsbury.com *Link to download will be in your confirmation email. Preheat oven to 350 degrees Fahrenheit. Now, I love potatoes any way you give them to me, but I always wanted to try these. Place a 12-inch cast iron skillet in the oven and preheat oven to 350°. The potatoes also go right in the oven after browning so again, cast iron is perfect because it is totally oven-proof. Add all vegetables to the pan and top with olive oil, spices and minced garlic. Use a 10.25 inch skillet and 1 1/2 pounds of potatoes, and cut back the other ingredients by a little bit. For rosemary, use 1 sprig, about 4-inches long for a mild flavor. But the more you use them, the better and more non-stick they get. Skillet Roasted Potatoes With Rosemary Recipe - NYT Cooking I used thyme here because it’s one of my favorite herbs. Easy preparation all in one pan. Arrange in one layer in a large skillet so they are almost touching - they'll need room later when … Butter the inside of a cast iron skillet and layer half the potato slices on the bottom. Cut potatoes into desired shape - halved or quartered (depending on size). … Put in equal parts olive oil and butter. Any good heavy oven-proof skillet would work well. Stir every 5 minutes or so. Place in cast iron skillet … I’ve had cast iron skillets for years. Add the butter; when melted, add the garlic and cook until soft but not browned, 3 to 4 minutes. This delicious potato side dish is excellent with roast beef. I served them with roast beef, but I think they’d go with most any meat. Remove the skillet from the oven and let the potatoes rest for 15 minutes. Subscriber exclusive: e-cookbook with subscription*. Season with salt and pepper. Continue until you have about five layers of potatoes. Thanks for sharing! Iron-Skillet Peach Crisp. I prefer smallish potatoes—2 or 3 inches in diameter—cut just in half, which keeps the interiors moist and creamy. Once the skillet is hot, add the oil. Filed Under: Side Dishes Tagged With: potatoes, side dishes. Heat 1 tablespoon butter and olive oil in a medium skillet over medium-high heat until melted and hot. Everyone will love these flavors so you can’t go wrong! (You can use a spatula to peek at the bottom to make sure it's golden brown.). Arrange potatoes in pan 1 inch apart. DELICIOUS!!! However, it was only just recently I discovered their charm. Cook Time 1 Hours. Thank you, Judith, for sharing this recipe with us! Easy to make main meal and dessert recipes. Cast Iron Potatoes. © 2021 Discovery or its subsidiaries and affiliates. Pour in the chicken stock in the pan. Prep Time 10 Minutes. Adjust the heat to medium-low and cook for about 15 minutes on the stovetop, then transfer to the oven and bake until the bottom is golden brown and crispy, another 15 minutes. So dust it off and use it here! Peel the potatoes; cut off the round ends. Lemon-Garlic Skillet Chicken and Potatoes, Roasted Potatoes with Fancy Butter Recipe. 2. These melting potatoes require a good, heavy skillet in order to achieve proper browning. Turn the potatoes and remove from the heat. Let the heat from the skillet brown the potatoes on each surface. Of course if you only have the dried kind in the jar, just use a pinch. No part of this website may be reproduced without The Midnight Baker's express consent. After the potatoes have all turned a deep golden colour, add the paprika, garlic powder, and onion powder. Aren’t these great??? Once the oil is hot … Today, I finally got around to making them. Recipes. If you have heat resistant fingers from years in the kitchen, or are the kind of cook who … Heat a large 12-inch cast-iron pan or skillet over medium heat. Lightly grease a large cast iron skillet or baking sheet with olive oil. The best kind of pan for roasting these potatoes is an old-fashioned cast-iron skillet. Get that cast iron to a medium to medium high heat. Definitely wouldn’t use anything lightweight or non-stick, since they’ll burn in a lightweight skillet and non-stick pans don’t brown well. Top with half the onions. Get yourself the giant ones–those that are about 5 to 6-inches long and about 2 to 3-inches in diameter. I made these a few weeks ago and going to making them again today. Slice the potatoes on a mandoline set to 3mm (about the thickness of 3 credit cards). From pies and desserts to meaty lasagna and Mexican casseroles, your cast iron serves a lot more purpose than just frying eggs! No, after flipping them you add the stock, etc., then pop them in the oven. Set aside half the garlic and rosemary. These I could eat just by themselves!! Toss well to combine. With the remaining half, … Oil or butter a 12 Inch Skillet and arrange potatoes in a thin layer on the bottom. Peel vegetables and cut into 1-1 1/2-inch pieces. I use a 10-inch skillet for about 8 potatoes (16 halves), but if your skillet is 12 inches, you can fit 10 potatoes (20 halves). Place the potatoes in the skillet and sear for about 4 minutes, or until they are a nice golden brown. Effort. Heat a large ovenproof skillet over medium-high heat (I used a 12-inch cast iron skillet). That is it! Place skillet in oven and roast for 30 to 35 minutes or until fully cooked. Melt butter in a large cast iron skillet over medium-high heat. Then place a heavy pot on top of the lid to weight it down. I wouldn’t recommend them or Yukon gold either–these have a waxy texture and probably wouldn’t get that “melt-in-your-mouth” texture that the russets do. Slice the potatoes on a mandoline set to 3mm (about the thickness of 3 credit cards). Place chicken, skin-side down, into the skillet and quickly brown, 3 to 4 minutes per side. I used very large potatoes—approximately 5-6-inches long. Hi Judith…it looks awesome and more yummy..i will definitely make this in upcoming weekend, Thanks for sharing….! Excellent with roast beef. They were so worth it too. Glad you liked them. Add the oil and 4 tbs of the butter to the hot skillet. I put it in the pan with the broth. Carefully layer the potato slices in the skillet, overlapping them in a circular pattern starting from the edge of the skillet and working towards the center. While the oven is preheating to 450 degrees, the cast iron skillet or roasting pan goes into the oven with a teaspoon of oil so it gets hot enough to sear the meat when ready. No, but because of the way cast iron heats so evenly, they come out a bit better I think. Grease a 12-inch cast-iron pan with butter. Remove from skillet and remove … Sprinkle potatoes with a pinch of kosher salt and some coarse pepper. So glad you liked them!!! Actually, most better cast iron skillets come pre-seasoned so that’s less work for you. Without stirring, cook until a brown crust appears. recipe Skillet Lasagna “A five-star winner! After flipping the potatoes do you cook the second side too got 4 minutes before removing the pan from the heat? Add in oil and potatoes and stir to coat potatoes. But the more you use them, the better and more non-stick they get. I made this last night. 26 Recipes for the Cast Iron Skillet. (Potatoes will be soft throughout.) Cut each potato crosswise into 1/8-inch-thick slices without cutting all the way through to bottom and leaving about 1/4 inch of potato intact (this will help them hold together). They are simple, savory and very buttery. Slice potatoes into 1-inch thick slices. Gently turn the potatoes until all sides are evenly browned. Garnish with thyme leaves and serve. Making these tonight along with the air fryer roast, can’t wait!! Making Perfect Cast Iron Skillet Potatoes (say that fast) is so simple. Toss to coat. Great recipe and my family has been clamoring for it ever since I made it last time. Add 2 tablespoon olive oil, once hot … Set a medium pot lid (6 to 8 inches wide) on directly on top of the potatoes. Will be making this soon – please let me know if the garlic goes into the pan (with the broth) or if it should be on top of the potatoes. Preheat oven to 425°F. Copyright © Judith Hannemann aka The Midnight Baker 2020. Place the whole chicken in the cast iron skillet back into the oven. enameled cast-iron baking … Can you use red potatoes instead of russet potatoes? Top the potatoes with the cubed butter. You will dice up the potatoes pretty small. These melting potatoes just cry out for fresh herbs. Cast-Iron Skillet Whole Roasted Chicken With Potatoes Remember to heat your cast-iron skillet in the pre-heating oven before loading your cast-iron skillet with the vegetables and chicken. This is a perfect recipe for that cast iron skillet you have hanging around. Place the skillet in the oven and bake for about 30 minutes, or until the potatoes are fork tender. Use about the same amount of oregano as the thyme in the original recipe. And use as much garlic as you like! However, these potatoes will work just fine with rosemary or oregano too. I would also suggest that you buy individual potatoes since the ones sold in the bag may be too small. Actually, most better cast iron skillets come pre-seasoned so that’s less work for you. They heat evenly, go from stovetop to oven easily and one of the best parts is they are naturally non-stick once they’re seasoned. Two things are key - a cast iron skillet and leaving them alone the first ten minutes. When the skillet is hot, add the potatoes and onion and drizzle with the oil. Place the potatoes in a large bowl; add the melted garlic butter and sprinkle with salt. The flavor should be subtle. Heat a cast iron skillet over medium high heat. I always found these potatoes to be intriguing. Heat skillet until it's hot. Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. Heat a 10-inch cast-iron or nonstick skillet over low heat. Add the thyme and the garlic. For starters, preheat the oven to 425 and make sure you use a cast iron or oven proof skillet (my personal favorite inexpensive cast iron is Lodge). So, whatever your family likes will do fine with this recipe. We love any dessert cooked in a cast-iron skillet, but this … Using oven mitts, carefully turn the skillet over to release the potatoes onto the plate. You can substitute rosemary or oregano for the thyme. Baste the chicken with the melted butter in the pan before adding in the … Toss well to ensure all the slices are coated. Pat potatoes dry with a paper towel. As an Amazon Associate I earn from qualifying purchases. It’s the soft texture that’s the sell on this recipe. Michael recently posted…6 Healthy Substitutes for Vegetable Oil. In a skillet (I use cast iron to ensure the potatoes will be crisp. Bake for 10 minutes before pulling out the skillet. We used small organic Yukon Gold potatoes so we just cut them in half. These are definitely not a diet dish! Potatoes & Sausage Skillet Fry Remove the pot and lid, and place a plate upside down on the skillet. Cook over high heat for 3 minutes, then turn potatoes, add garlic to the top of the potatoes and stir, then add a … Add A Note. Melting potatoes melt in your mouth. These melting potatoes require a good, heavy skillet in order to achieve proper browning. Add the rosemary, salt, and pepper to taste, and roast until the potatoes are browned and tender when tested with a knife, stirring occasionally, about 45 minutes. I could eat just these!! Place the skillet used for the butter over low heat. The bigger ones are generally sold by the pound in the produce department. This technique ensures a crisped bottom rather than a gelatinous one. 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