You don't have to fry potatoes to get them
crispy. In this recipe, a big, heavy cast-iron skillet sits (empty) in a
350-degree oven until it's so hot that when you drop quartered, skin-on
red potatoes in, along with a touch of oil, they sizzle and brown on
contact. After another 45 minutes in the heat, they're crunchy on the
outside and soft inside.
Get the recipe: Cast-Iron-Roasted Red Potatoes with Rosemary and Onion
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