Iron Skillet Baked Potatoes

Potato Side Dish - Side Dish

These potatoes are baked cut-side-down in a cast iron skillet. This results in a potato with a slightly golden brown crust on the cut side and a delicious, roasted flavor. Potatoes can be served with sour cream, shredded cheese, etc.

Brief

Prep 10 mins

Cook: 45 mins

Total: 55 mins

Servings: 4

Yield: 4 servings

Iron Skillet Baked Potatoes

Ingredients

4 tablespoons canola oil

¼ teaspoon dried rosemary

⅛ teaspoon seasoned salt

4 medium potatoes

scrubbed and sliced length-wise

Side Dish

Directions

Step 1

Pour canola oil evenly into the bottom of a room-temperature 10-inch cast iron skillet. Sprinkle rosemary and seasoned salt evenly over the canola oil. Place potatoes cut-side down in 1 layer in the bottom of the skillet. Press down on potatoes so cut-side is coated in canola oil.

Step 2

Place the cold skillet into a cold oven. Preheat the oven to 400 degrees F (200 degrees C).

Step 3

Bake until potatoes are easily pierced with a fork about 45 minutes.

Nutritional Information

Iron Skillet Baked Potatoes

Servings Per Recipe:4

Calories: 288.1

% Daily Value *

Protein: 4.3g 9%

Carbohydrates: 37.3g 12%

Dietary Fiber: 4.7g 19%

Sugars: 1.7g

Fat: 14.2g 22%

Saturated Fat: 1.1g 6%

Vitamin A Iu: 14IU

Niacin Equivalents: 3.4mg 26%

Vitamin B6: 0.6mg 39%

Vitamin C: 42mg 70%

Folate: 34.3mcg 9%

Calcium: 27mg 3%

Iron: 1.7mg 9%

Magnesium: 49.2mg 18%

Potassium: 898mg 25%

Sodium: 41.5mg 2%

Thiamin: 0.2mg 19%

Calories From Fat: 127.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.