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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. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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