Iron Skillet Baked Potatoes
4 TBS canola oil
1/4 tsp dried rosemary
1/8 tsp seasoning salt
3 or 4 medium size potatoes, sliced length wise
These potatoes are baked, cut side down in a
cast iron skillet. This results in a potato with
a slightly golden brown crust on the cut side and
a delicous, roasted flavor.
In a room temperature, 10" cast iron skillet, add the canola oil
and spread evenly over bottom. Sprinkle rosemary
and seasoning salt evenly over the canola oil.
Scrub and dry the potatoes. Leave potato skins on.
Cut potatoes in half, lengthwise, through widest part of
potato.
Place potatoes, cut side down, one layer deep in bottom
of cast iron skillet. Press down on potatoes so that the
cut side is coated in canola oil.
Place cold skillet of potatoes in cold oven.
Set oven to 400F. and bake for 45-minutes.
At end of cooking time, pierce with fork to test
for doneness.
Potatoes can be served with sour cream, etc.