The New Potato Dish Everyone—and We Mean Everyone—Will Love
This amazing recipe teaches you how to make fluffy-on-the-inside, crispy-on-the-outside spuds without loads of cheese or oil. (Plus, nine more healthy ways to cook the world's favorite side.)
By Lynn Andriani
Photo: Oxmoor House
3 of 10
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.
Download the Watch OWN app and access OWN anytime, anywhere. Watch full episodes and live stream OWN whenever and wherever you want. The Watch OWN app is free and available to you as part of your OWN subscription through a participating TV provider.