Cast-Iron Cooking Recipe
Rosemary Potatoes are one of the simplest and most elegant side dish ever! Beside the red variety, we also use Yukon Gold potatoes in this tasty dish. I like to cook and serve these Rosemary Potatoes in my favorite cast-iron skillet. This is one of my husband’s favorite ways to eat potatoes and makes a good dish for company.
I like herbs – They multi-task. I love cooking with herbs, using them for companion planting, and arranging them with dried flowers. One of my all time favorites is Rosemary. Rosemary compliments lots of different foods, including breads, rolls, lamb, and even potatoes. Rosemary has a dominating flavor, so be careful of how much of it you use in your cooking.”
This Rosemary Potatoes recipe, comments, and photo are courtesy of Sarah and her web site Milk and Honey Farm in Cokato, Minnesota.
Learn about Potato Hints, Tips, and Information, Sweet Potato Tips, and History of Potatoes.
- 2 tablespoons rosemary, freshly chopped
- 3 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 teaspoon lemon pepper (or black pepper_
- 1 teaspoon salt, or more to taste
- 2 pounds of new red potatoes (or substitute your choice)
- 2 tablespoons lemon juice, fresh-squeezed
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Preheat oven to 350 degrees F.
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In your cast-iron skillet or baking pan, combine olive oil, rosemary, garlic, olive oil, lemon pepper, and salt. Cook and stir approximately 1 minute or just until garlic is tender; remove from heat.
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Scrub the potatoes. Leave the peelings (potato skin) on the potatoes and slice them about an 1/8-inch thick. In a large bowl, add the potatoes and pour the garlic/herb mixture over them; sprinkle with the lemon juice.
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Arrange the potatoes in a circle of layers in the cast iron skillet. It will make several layers.
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Bake at 400 degrees F. for approximately 25 minutes, covered. After 25 minutes, remove the cover and continue cookie approximately an additional 10 minutes until done; remove from heat and serve.
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Makes 4 servings.