Potatoes are a hearty staple food that sits as comfortably next to a fancy Nicoise salad as a greasy cheeseburger. This versatile tuber comes in a variety of colors ranging from red, yellow and brown to even blue. Fried and roasted potatoes are a particularly welcome staple in a "meat-and-potatoes"-type meal, such as hearty stews, roast beef and roasted chicken. Potatoes are easily cooked in a well-seasoned cast iron skillet that transfers from the stove top to the oven.
Step 1
Heat the oven to 425 F.
Step 2
Chop one onion and two cloves of garlic finely.
Step 3
Add 2 tbsp. of butter or olive oil to a cast iron skillet.
Step 4
Add the chopped onion and garlic to the skillet and heat over a very low heat.
Step 5
Scrub and chop ½ lb. of potatoes while the onions and garlic are sautéing. Chop the potatoes into large wedges.
Step 6
Add the chopped potatoes to the skillet when the onions have turned transparent.
Step 7
Fry the potatoes for 10 minutes, turning frequently.
Step 8
Turn off the stove top-burner and place the cast iron skillet on the middle rack of the oven.
Step 9
Roast the potatoes for 25 minutes or until golden brown. Use oven mitts to remove the skillet from the oven.
Step 10
Sprinkle dried rosemary over the roasted potatoes for an extra burst of flavor.
Things You'll Need
- Cast iron skillet
- Olive oil or butter
- Salt
- Pepper
- Rosemary
- Garlic
- Onions
- Sharp knife
- Oven mitts
- Chopping board
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