Iron Skillet Baked Potatoes

4 Tbsp 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 delicious, 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.

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