Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Herbed Cast-Iron Potatoes
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 200
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 6 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 396 mg
These herbed cast‑iron potatoes prove that simple ingredients can deliver big flavor. A quick sear on the stovetop builds a golden crust, while the oven finishes them to crisp‑tender perfection. Sage, rosemary and garlic perfume every bite without any extra effort, making this an easy side you’ll make again and again. Serve them straight from the skillet alongside chicken, steak, pork or anything coming off the grill.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 200
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 6 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 396 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F.
- To a large bowl, add the potatoes, garlic, thyme, rosemary, sage and 2 tablespoons of the olive oil, season generously with kosher salt and pepper and toss to combine.
- Heat a large cast-iron skillet over medium heat. When hot, add the remaining 1 tablespoon olive oil and swirl to coat the bottom of the skillet. Add the potatoes and cook, tossing occasionally, until seared, 2 to 3 minutes.
- Transfer to the oven and roast, tossing halfway through, until the potatoes are deep golden brown and tender when pierced with a paring knife, 15 to 20 minutes. Sprinkle with flaky salt and serve straight from the skillet.
