Roasted Potatoes
About the Recipe
Roasted potatoes go great with so many different entrees including roasted chicken and turkey, or steaks and roast beef.
If you cook them in a cast-iron skillet you can serve in it also. This makes presentation time much easier.
Variations
You can simply cook these potatoes with salt and pepper, but you can change it up with a teaspoon of Thyme, Oregano, or Rosemary. You can also combine those herbs for a bouquet of flavor.
Equipment Needed
- Cast Iron Skillet
- Sheet Pan
- Serving Dish
- 2.5 pounds Creamer Potatoes
- 2 ounces Beef Fat
- 1 teaspoon Salt (Morton Coarse Kosher Salt)
- .5 teaspoons Black Pepper (Ground)
- 1 teaspoon Thyme (Fresh, chopped)
- 1 teaspoon Oregano (Fresh, Chopped)
- 1 teaspoon Rosemarry (Fresh, Chopped)
- Roasted Potatoes Directions
Preheat oven to 375 degrees Fahrenheit
Wash the potatoes, and cut them in half if they are small, or into quarters if they are larger.
Pat them all dry with paper towels.
Melt the fat you are using and when it cools down so you won't get burned, toss the potatoes in a large bowl with the melted fat.
Cast Iron Skillet Method
Heat a 12-inch cast iron on the stovetop on medium-high heat. Place the coated potatoes in the skillet and evenly sprinkle the seasonings on the potatoes, let cook for about 3 minutes, and then place the cast iron skillet in the oven for 30-35 minutes.
Remove and serve.
Sheet Pan Method
Line a half-sheet pan with parchment paper and spread the coated potatoes evenly on the sheet pan.
Evenly sprinkle the seasonings on the potatoes place them in the oven and roast for 40 minutes.
Remove the potatoes from the oven and transfer them to your serving dish.
