EASY CAST IRON POTATOES

A long time ago, I started this food/baking blog, and I had my heart set on doing it regularly. Then life happened. Literally. I had a baby girl. Pregnancy wiped me out. I would come home from work, then promptly go to bed. I’d wake up exhausted, and I’d fall asleep exhausted. I tried baking a few times in between, but nothing struck me as anything worth writing over. Then she was here, and my time was literally monopolized between work, my husband, and her. You might recall I joked we had a new sous chef in the house. This meant I was going to start posting again, and I promised more recipes. While I put aside our flour, sugars, and yeast, I was picking up more veggies and using the food processor to make baby food. Being a fairly economic family, we tried bridging the gap between what we made her and what we ate. However, nothing came from it, and anything that went into our mouths worth sharing never went onto paper. So I let you (perhaps one person? Hi, mom!) down, and I let myself down. This blog was an outlet for me. It was a place for me to enjoy food, and share anything I discovered to be delicious. While I don’t actually have any training, I am human, and we all eat, and as a human, I dropped the ball. So this is actually my official jump back into the waters, and I offer up a pretty simple, yet yummy, recipe to make up for lost time.

EASY CAST IRON POTATOES:
Serves 4-ish
  • 1 1/2 lb bag of Baby Dutch Yellow Potatoes
  • Olive oil
  • Butter
  • Paprika (roughly 1 tsp, or to taste)
  • Oregano (roughly 1 tsp, or to taste)
  • Salt & Peper (to taste)
  • BONUS: Dry roasted garlic (to taste)

Begin by using a pre-seasoned cast iron skillet, and generously coat the inside with a layer of butter. It helps to put it on the stovetop on low and running a stick around the surface as it heats to create a nice buttery layer on the sides and a thin puddle along the bottom. Preheat the oven to 375º and turn the stovetop off. Let the skillet sit on a cool burner as you go onto the next steps. Begin slicing each potato into 1/8″ or 1/4″ slices. Depending on how efficient your oven is, you may want them sliced on the thinner side. Our last place had a low energy oven, and they took a LOT longer to become edible when using larger slices. Our current oven is much more efficient with the heat. As you finish slicing each spud, gently fan them along the outside of the skillet walls continuing inward until you reach the center. If you have extra slices or end pieces, you can use them to fill the cracks and holes along the way. Once the entire inside of the skillet is covered use your palms to gently press down on the slices to make sure it’s evenly spread. Generously drizzle the surface with olive oil. It’s okay to notice it pooling at the bottom, but you shouldn’t see it if you’ve spread the potatoes across the surface correctly. You also shouldn’t have any sitting oil along the topside.* Sprinkle the top with paprika, oregano, salt, and pepper, plus one more final drizzle of oil to seal any gaping or dry areas. I like to sprinkle dry roasted garlic that’s finely chopped across the top to help season, but it will taste just as divine without.

*If you do, skip the last oiling and use a pastry brush to spread the residual oil and spices across the top

Pop the skillet on to the top rack of the oven for about 20-25 minutes. Check on them every 3-5 minutes after to see when they begin to turn golden brown on the uppermost tips. After they begin to brown, turn off the oven and let them sit with the door closed for another 5-10. Pull the skillet out, spoon a healthy serving onto your plate, and enjoy! EXTRA BONUS: We like to sprinkle a little shredded mozzarella or parmesan on the top just before you turn the oven off, and let melt before serving for a cheesy perk.

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