Prep 10 mins
Cook 1 hr 18 mins
Another reason to use my cast-iron skillet. Elegant enough for a dinner party, these potatoes are sure to please the palate with its golden crust. And it only has four ingredients.
- 1360.77 g small baking potatoes, peeled and thinly sliced
- 118.29 ml butter, melted (1 stick)
- 3.69 ml salt
- 3.69 ml pepper
- fresh rosemary sprig
- Heat a greased 10-inch cast-iron skillet in a 350 degree Fahrenheit oven 8 minutes or until hot. Arrange one-third of potato slices in skillet, and drizzle with one-third of butter; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Repeat layering procedure twice with remaining ingredients.
- Bake at 350 degrees for 1 hour; increase heat to 500 degrees, and bake 5 to 10 minutes more or until browned. Invert onto a serving plate; garnish, if desired.
Wonderful potatoes and soooooooooooo simple. These potatoes have the flavor of fried, but without the work of making them them. This recipe also has endless possiblities.
These potatoes are fantastic.. I used my cast-iron skillet and had no problem flipping them out. I will make these again and again.. I can also see having these with a steak and eggs brunch.
This is very good!! It is better than fried! The only thing I did different was to add chopped onion and I only cooked it for the one hour at 350 degrees. Thanks Al!!