It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Iron Skillet Baked Potatoes
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- #70126
A simple skillet-baked side dish made with potatoes, rosemary, oil, and salt.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
2 comments
ingredients
4 tablespoons cooking oil
1/4 teaspoon dried rosemary, crumbled
1/8 teaspoon seasoned salt
4 medium potatoes
directions
Place the oil in a large cast iron skillet and tilt the skillet so the oil coats the bottom completely. Sprinkle the oil evenly with the rosemary and seasoned salt.
Cut the potatoes in half and then in quarters (or, simply cut the potatoes in half if using small potatoes). You can slice them smaller if desired. Place the potatoes, cut side down in a single layer in the skillet.
Place the skillet in the cold oven. Set the oven to 400 degrees F and cook the potatoes for 45 minutes or until the potatoes can be easily pierced with a fork.
Remove the iron skillet baked potatoes from the oven and serve with any desired condiments.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
the picture does not look like the description of the potatoes. not sure this will change the cooking time or not. But either method of cutting potatoes sounds good.
This looks like a good campfire recipe. Can't wait til snow is all gone so I can try it in my firepit.
September 29, 2013
We tried this the other night and it was fantastic and easy. We cooked them again for our picky grandson and his friend and they were gone in minutes. On the second time we slightly ground the rosemary which help to evenly spread the flavor. With the cheese, sour cream and bacon they are just like fantastic potatoe skins. Clean is a snap and easy, no mess. One of our favorites now.