Potatoes are the most versatile food I can think of. I could eat potatoes for breakfast, lunch and dinner. And being that my Homemade Hash Brown and Shredded Hash Brown recipes are the most popular recipes on my blog, I have the feeling you all agree.
The thing about the potato is it can be found in the poorest of countries in a stew to the fanciest of weddings next to Fillet Mignon. It can be eaten for breakfast shredded in a hash, it can accompany a salad for lunch baked with a little butter and sour cream and it can, of course, be eaten at dinner in everything from potatoes au gratin, mashed, baked or French fries.
There really is no recipe for this side dish, although I’ll provide at least a little something you can print out for your recipe book. It’s just a kind-of-eyeball-it kind of thing.
The secret to these potatoes having that little ‘pop’ when you bite into them is to first preheat the skillet. I put it a cold oven and turn it on to 375. I let the pan heat up for about 5-10 min. Then carefully take it out and pour about 1-2 Tablespoons of good olive oil in the pan, sprinkle the rosemary, salt and pepper on top of it.
Then place the potatoes flesh side down
Put them back in the oven and let them cook untouched for about 20-25 minutes. Stir them up a little bit so they can brown on the other side and cook another 5 minutes or so. That’s it!
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients whenever possible, and hope you do too! 🙂
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|10" Cast Iron Skillet