Rosemary Potatoes
There is nothing like the simplicity of a sauteed potato with a crunchy brown coating on the outside and a creamy soft potato on the inside. To this add some rosemary and some onion and you have a great dish. But sauteing takes too long and requires a lot of standing around the cooktop constantly flipping the potatoes. There isn’t enough wine in a bottle to get me to do that. So how about the saute flavor achieved by roasting in the oven in a cast iron skillet? Sounds like a plan to me. Simple, elegant, and flavorful without all the flipping.
- 2 large russet potatoes cut into 3/4 inch cubes
- 3 springs fresh rosemary
- 1/2 medium red onion
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Cut the red onion in half then slice through the onion vertically about every 1/4 inch creating semi-circles of onion. Separate the onion into its individual rings. Strip the rosemary from the sprigs. Add the cubed potatoes the onion, and the rosemary to a large mixing bowl. Sprinkle with the salt and pepper. Pour the olive oil over the mixture and turn with a large spoon making sure that the olive oil coats the potatoes evenly.
Place the mixture in a cast iron skillet. Place the skillet in a 425 degree oven. After about 30 minutes turn the potatoes. You should have a golden brown color on one side of the potatoes. Return to the oven and check again in about 15 minutes turning the potatoes once more. Depending on how much moisture is in the potatoes you may have to return the skillet to the oven for an additional 15 minutes. The potatoes should be cooked through but firm.
For the normal household this would make about 4 side dishes. In our house it makes 2 side dishes.