Serves 4 to 6
- 1½ pounds red potatoes, quartered
- 1 large sweet onion, chopped
- 2 Tbsp. olive oil
- 1 tsp. fresh rosemary leaves
- 1 tsp. salt
- Freshly ground black pepper
Place a 12-inch cast iron skillet in the oven and preheat oven to 350°.
When the skillet is hot, add the potatoes and onion and drizzle with the oil. 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.
From The Lodge Cast Iron Cookbook (Oxmoor House), compiled and edited by Pam Hoenig.