This recipe from Jane Gaither, who blogs at Gourmet Gadget Gal, brings back old kitchen memories: "The first task I was ever given in the kitchen was peeling potatoes with a rusty old vegetable peeler that my mother was loath to replace. I never enjoyed that chore and wanted to move quickly to using a knife, so I graduated to chopping the onions." This recipe is just the ticket, made with skin-on red potatoes and chopped onions.
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.


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