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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?