I've made this dish ~ & slightly tweaked versions ~ 3 ways: 1) baked in the oven in a roasting pan, 2) on a cookie sheet & 3) stove-top in a cast iron skillet. My family's personal favorite is from the skillet. Take your pick & let me know which way you like it best.
You will need:
~8-12 red potatoes (3-4 lbs, depending upon the size of your family), washed & cubed
~1/4 c. olive oil (PLUS 2 TB to coat the bottom of your skillet)
~1 ts sea salt or Real Salt
~1 to 1-1/2 ts dried rosemary leaves (depending upon you taste)
~2 cloves of garlic, minced OR 1/4 ts garlic powder
~1 heaping TB dried onion flakes
~freshly ground black pepper
Directions:
1) Preheat oven to 400* ~ IF you are baking the potatoes . . . OR . . . preheat skillet on med-low heat w/2 TB olive oil in it.
2) Combine potatoes w/olive oil, salt, rosemary, garlic, dried onion flakes & black pepper. Stir thoroughly so that all the potatoes are coated.
3)a) For baking: spread potatoes onto cookie sheet . . . OR . . . into roasting pan. Roast the potatoes for 45 minutes, until the potatoes are slightly crisp around the edges, soft in the middle. Stir half-way through baking process.
3)b) For stove-top: put potatoes in skillet, turn heat up to med-to-med-high & heat potatoes through, stirring often; about 20 minutes.
Serves 4-6
Blessings from Ohio . . . Kim<><
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So, now I'm hungry. These sound delish! ♥
ReplyDeleteKim, since I no longer cook fried chicken (rather, oven-baked chicken), I've not been using the cast-iron pan I got from my mom after she passed away. You've given me a new use for it, which delights me. Thanks! ~Lori Cripe~
ReplyDeleteThis sounds and looks so good!! I agree with Tammy--I'm hungry now, too :)
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