Cast-Iron-Roasted Red Potatoes with Rosemary and Onion

Photo: Oxmoor House

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Cast-Iron-Roasted Potatoes
You don't have to fry potatoes to get them crispy. In this recipe, a big, heavy cast-iron skillet sits (empty) in a 350-degree oven until it's so hot that when you drop quartered, skin-on red potatoes in, along with a touch of oil, they sizzle and brown on contact. After another 45 minutes in the heat, they're crunchy on the outside and soft inside.

Get the recipe: Cast-Iron-Roasted Red Potatoes with Rosemary and Onion
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