Servings: 3 to 4
The best kind of pan for roasting these potatoes is an old-fashioned cast-iron skillet. I use a 10-inch skillet for about 8 potatoes (16 halves), but if your skillet is 12 inches, you can fit 10 potatoes (20 halves). I prefer smallish potatoes—2 or 3 inches in diameter—cut just in half, which keeps the interiors moist and creamy. I like to use coarse sea salt, as the large crystals give a nice crunch without oversalting the potatoes, but kosher salt works nicely, too.
Deceivingly simple. Absolutely delicious. I've never encountered an easier potato recipe that has the depth of flavor this one does. One of our kids best described the potatoes as, "really good thick potato chips." Served this with some creme fraiche mixed with fresh chives plus a little salt and pepper. TRY THIS RECIPE!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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