Cast-Iron Roasted Potato Halves
Cast-Iron Roasted Potato Halves feature potatoes seared cut-side down in herb-scented oil until crisp, golden, and tender within. The hint of rosemary and seasoned salt adds earthy depth to every bite. Serve this versatile side with weeknight roasts, grilled meats, or hearty vegetarian mains when you want crispy edges and rich, comforting flavor.
- Prep10 hrs
- Cook21 hrs
- Serves4
- DifficultyEasy
- 1
Spread canola oil evenly over the bottom of a room-temperature, 10-inch cast iron skillet. Evenly sprinkle rosemary and seasoned salt over the oil. Arrange the potatoes cut-side down in a single layer in the skillet. Press the potatoes down so the cut sides are coated with canola oil.
- 2
Put the cold skillet into a cold oven. Set the oven to preheat to 400 degrees F (200 degrees C).
- 3
Bake until the potatoes are easily pierced with a fork, about 45 minutes.
- Calories 218.32 kcal Moderate
- Protein 1.73 g Low Source
- Carbs 25.59 g Moderate
- Total Fat 13.63 g Moderate
- Saturated Fat 0.97 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 476.81 mg High
- Fiber 3.44 g Moderate
- Sugar 0.0 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 68.79 mg Low Source
- Iron 0.88 mg Low Source
- Potassium 443.99 mg Low Source
- Vitamin A 0.15 mcg_rae Low Source
- Vitamin C 0.06 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.