Skillet Roasted Rosemary Red Potatoes


roasted red potato


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!


Skillet Roasted Rosemary Red Potatoes

Skillet Roasted Rosemary Red Potatoes


8-10 small red potatoes, washed and cut in half
Extra virgin olive oil


  1. Place a cast iron skillet in an oven and turn it on to 375. Let the skillet heat up 5-10 min
  2. Pour 1-2 Tablespoons olive oil onto the skillet and turn to ensure even coating
  3. Add the spices and the potatoes flesh side down
  4. Roast for 20-25 minutes
  5. Turn potatoes and cook another 5-10 min or until a fork pierces them easily

I used all organic ingredients whenever possible, and hope you do too!  🙂



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10" Cast Iron Skillet

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  1. Sherry Beeson says:

    You have so many recipes that look good and I have been trying to go unprocessed, but keep getting hung up on something. Most recipes are made with ingredients I don’t buy, or are to expensive. Do you have a blog for people with just email? I would like to try again, to learn more about healthier eating, without the processed foods.
    Thank you

    • Can you name some of the ingredients you are referring to Sherry? Sometimes when you comment on a specific recipe about a specific ingredient it’s easier for people to recommend substitutions. Are there any recipes on this site that you’d like to try but haven’t?

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