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.
Heat the oven to 425°F. Pour enough of the oil into a large cast-iron skillet, tilting it, to cover the bottom of the pan. Strip the leaves from the rosemary sprig and scatter them over the bottom of the pan. Sprinkle the salt over the rosemary. Scrub the potatoes, cut them in half, and set them cut side down on the rosemary and salt. Roast on the lowest oven rack until the potatoes are tender and the bottoms are crisp and well browned, 30 to 40 minutes.
nutrition information (per serving):
based on four servings;
sat fat g
Photo: Scott Phillips