Simple yet elegant, that’s what you get with Skillet-Roasted Rosemary Potatoes. We made them for son Dan’s birthday dinner along with a grilled boneless leg of lamb, and everyone adored the spuds. With only three other ingredients, it’s elevating the simple baked potato to a another level altogether, one you’ll want to repeat often.
The best kind of pan for roasting these potatoes is an old-fashioned cast-iron skillet. We used two 12-inch skillets for about 18 potatoes (36 halves) for six people and they practically disappeared. Smallish potatoes are best—2 or 3 inches in diameter—cut just in half, which keeps the interiors moist and creamy. Coarse sea salt, with the large crystals give a pleasant crunch without over-salting the potatoes—or kosher salt works nicely, too.
- 2 to 3 Tbs. olive oil
- 8-inch sprig rosemary; more to taste
- 3/4 tsp. kosher salt
- 8 to 10 small red potatoes or other waxy potatoes
- Heat the oven to 425°F. Pour enough of the oil into a large cast-iron skillet, tilting it, to cover the bottom of the pan. Strip the leaves from the rosemary sprig and scatter them over the bottom of the pan.
- Sprinkle the salt over the rosemary. Scrub the potatoes, cut them in half, and set them cut side down on the rosemary and salt.
- Roast on the lowest oven rack until the potatoes are tender and the bottoms are crisp and well browned, 30 to 40 minutes.
By Ruth Lively from Fine Cooking