I saw a picture on Facebook the other day from Cast Iron Cooking that showed delicious looking skillet potatoes. I don’t make potatoes often, but I had some leftover from making Low Fat Potato Soup that I wanted to use. I followed the same process as the one on Facebook, but added a few ingredients and had to come up with my own amounts. I must say, these were pretty amazing.
Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 1 hour 20 minutes
6 Baking Potatoes
6 Garlic Cloves, crushed
1 tsp. Oregano
1 tsp. Salt
1/2 tsp. Pepper
2 T. Butter
2 T Flat Leaf Parsley
1/2 c. Shredded Parmesan Cheese
Special Equipment and Other Items Needed:
Mandolin or Very Sharp Knife
Preparing Skillet Potatoes:
Brush bottom and sides of a baking dish or cast iron skillet with olive oil.
Using a mandoline or a sharp knife, slice potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet.
Preheat oven to 375. Sprinkle garlic and oregano on top of potatoes. Season with salt and pepper to taste. Put small pats of butter over the potatoes.
Cover skillet with foil and bake for about 1 hour or until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and parsley.
Bake for another 15 to 20 minutes or until crisp.
In order for these potatoes to look as good as they taste, they really do need to be cut evenly!
I served these skillet potatoes with baked chicken and sautéed sugar snap peas! My family was in heaven!