Cast Iron Skillet Roasted Potatoes

Here’s how I make flavorful roasted potatoes with fresh herbs in a cast iron skillet.

Equipment:

1. Cutting board
2. Sharp knife
3. Bowl
4. Vegetable brush
5. Colander
6. Spoon (not pictured)
7. oven
8. Pot holders (not pictured)

Ingredients:

1. Petite potatoes
2. Fresh oregano and rosemary
3. Olive oil
4. Kosher salt
5. Black pepper
6. Garlic granules
7. Onion powder
8. Chef Paul Poultry Magic, or your favorite all purpose seasoning blend
9. Onion powder

Place your empty cast iron skillet on the middle rack of your oven.

Set oven to 350 degrees F convection roast. If your oven doesn’t have a convection roast feature, set to 375 degrees F.

We have a bed of fresh oregano and rosemary. I picked a bunch of both, washed it, de-stemmed it and chopped it up.

Give the potatoes a good scrub, and drain. Cut into bite sized chunks.

Add potatoes to the bowl. Season with salt, pepper, onion, garlic, and Chef Paul. I’m free and heavy handed with all the dry seasonings, but I do measure the salt. For this batch I used 1/2 tsp. Kosher salt. My cooking tip here is to err on the side of less is more with salt, you can always add more later. You cannot unsalt something.

Use potholders to carefully pull hot skillet from the oven. Add enough olive oil to the pan to lightly cover it.

Add the potatoes to the skillet, then the chopped herbs. I do it this way so I don’t have any herbs stuck in the mixing bowl. Stir, then place back in oven. Careful, that pan is hot!

Set the timer for 30 minutes. Stir at 15 minutes.

Potatoes are done when GBD, Golden Brown & Delicious! Here’s two different meals where I’ve made these delicious roasted potatoes.