Crispy on the outside and soft in the center these potatoes are a snap to make. The oven and cast iron skillet do all the work!
Oven Fried Baby Red Potatoes
1 (24 ounce) bag baby red potatoes, cut in half
2 tablespoons olive oil
2 teaspoons Kosher salt
½ teaspoon freshly ground pepper
Garnish: chopped parsley
Preheat oven to 425ºF. Pour oil in skillet and swirl around. Add potatoes and stir to coat with oil. Place potatoes cut side down so they touch the skillet’s bottom and sides (this is what makes the potatoes crispy). You will have more oil than you need. Don’t worry the oil keeps the potatoes from sticking and the majority stays in the pan! Sprinkle potatoes with salt and pepper. Bake 20-30 minutes or until done. Sprinkle with chopped parsley and serve. Makes 6 servings.
Published in The News and Neighbor on February 6, 2019