Cast Iron Skillet Roasted Potatoes with Rosemary
Baby potatoes are parboiled for extra fluffiness and then roasted in a screaming hot cast iron skillet until they develop a deeply crispy and golden exterior with a pillowy soft interior. Fresh rosemary and garlic infuse the potatoes with irresistible aroma and flavor that makes this the perfect side dish for any meal.
Crispy parboiled baby potatoes roasted in a cast iron skillet with fresh rosemary and garlic.
Nutrition per serving
Ingredients
main
fat
aromatics
seasoning
Instructions
Parboil the Potatoes
Place the halved potatoes in a large pot of cold salted water and bring to a boil. Cook for 8 to 10 minutes until the potatoes are just barely tender when pierced with a knife but not fully cooked through, then drain and allow to steam dry for 5 minutes.
Preheat the Skillet
Preheat the oven to 450 degrees Fahrenheit with the cast iron skillet inside for at least 10 minutes. A properly preheated skillet is what creates the signature shatteringly crispy exterior on the potatoes.
Season and Roast
Carefully remove the hot skillet from the oven and add the olive oil. Add the drained potatoes cut-side down in a single layer along with the smashed garlic and rosemary sprigs. Season with smoked paprika and sea salt, then return to the oven.
Finish and Serve
Roast for 20 to 25 minutes until the potatoes are deeply golden and crispy on the cut side and tender all the way through. Remove from the oven, discard the rosemary sprigs, and toss everything together before serving hot directly from the skillet.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.