A cast iron skillet works beautifully for searing and crisping potatoes in the oven. These pan roasted potatoes are crispy on the outside, soft and tender on the inside, and beautifully savory with rosemary and Worcestershire sauce.
Beside above, how do I cook potatoes in a skillet?
Cover the pan and cook for about 10 to 15 minutes, or until potatoes are just tender. Uncover and increase the heat to medium-high. Continue cooking for about 8 to 10 minutes, occasionally turning, until the potatoes are golden brown. Taste and adjust the seasonings, adding more salt, if needed.
Simply so, how do you cook fries in a cast iron skillet?
- Heat oil on high heat in a cast-iron skillet.
- Slice Potatoes into thin chips or fry strips.
- Add sliced potatoes to the hot oil.
- Fry for 3-6 minutes (until golden crispy)
- Remove from oil and place on a papertowl.
- Sprinkle with seasonings of your choice (sea salt)
How do you cook red potatoes in a cast iron skillet?
Rinse the potatoes and cut into halves or quarters depending on the size. Combine the cut potatoes, olive oil, garlic, rosemary, salt, and pepper in a cast iron skillet. Stir to fully coat in olive oil and spices. Distribute potatoes evenly in the skillet and bake for 30-35 minutes or until golden and tender.
Lightly grease a large cast iron skillet or baking sheet with olive oil. Add all vegetables to the pan and top with olive oil, spices and minced garlic. Toss well to combine. Roast the vegetables until tender and golden brown, stirring occasionally every 15 minutes to ensure equal browning.
Transfer the skillet to the oven in the cast iron skillet (transfer to a baking sheet if using a regular pan). Roast for right around 20 minutes. Start checking the potatoes and 15 minutes to ensure they are slightly crispy and golden. They may need up to 25 minutes in the oven, depending on your desired crispiness.
Put the oiled pan in a preheated 450°F oven, and leave it there for 30 minutes. It may get a little smoky, so keep your kitchen well ventilated. It’s during this time that the oil will polymerize and form the first of several hard, plastic-like coatings you’ll be laying down.
Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
I always recommend a heavy cast iron skillet for this recipe because it can handle the heat required to get those potatoes golden brown. A heavy-bottomed nonstick skillet will work as well, just make sure it’s one that can handle a higher heat level.
All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.
Ceramic, metal, or glass pans all work well for cooking roast potatoes, provided they are the correct size for the amount of potatoes being cooked. Adding a small amount of vegetable oil to the pan prior to cooking will keep the potatoes from sticking to the bottom of a glass or ceramic pan.
The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.
Sticking. The Cause: Occasionally food may stick to your cast iron cookware. This can happen for a variety of reasons, such as not using enough fat or oil when cooking, using cookware that isn’t well seasoned, or when breaking in new cookware that hasn’t built up additional layers of seasoning.