I received a cast-iron skillet for Christmas and couldn’t wait to break it in. I was cooking up some lemon chicken breasts and roasted cauliflower for dinner and decided that some roasted potatoes would be the perfect accompaniment. Comfort food at its best, but healthy comfort food. I took a look in my pantry and noticed I had about 16 fingerling potatoes just sitting there waiting to be used, so I pulled out one cast iron skillet and got to work.
BTW, my kids love these potatoes (they rate them a 10). They really taste like thick cut french fries, as they get super crispy on the bottom when you roast them in the skillet
roasted fingerling potatoes with salt, rosemary and thyme:
recipe adapted from Martha Stewart
- 15-16 or 1 pound fingerling potatoes, well scrubbed
- 1/4 – 1/2 teaspoon fresh rosemary, finely chopped
- 1/4 – 1/2 teaspoon fresh thyme, finely chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground pepper
Note: There are really no precise estimates for oil, salt, pepper and herbs. Just use the amounts you want and like when seasoning your veggies as some people like more seasoning and some people like less. It’s really an individual preference.
Preheat your oven to 400 degrees.
Heat a large ovenproof gratin dish or skillet in the preheated oven for 15 minutes. I used my 12-inch cast-iron skillet.
The potatoes will be tight here, but try and just wedge them in as best you can. I filled mine with 16 potatoes and it was a tight squeeze.