RECIPE: Cast-Iron Skillet Roasted Rosemary Potatoes

Makes 4 servings

Tip: Make sure the pan and oil are hot before adding the potatoes, cut side down, being careful not to splatter the oil. Do not stir. The secret to getting them crisp is not peeking!

Ingredients

2 to 3 tbls extra-virgin olive oil
1 pound small new potatoes such as red bliss, Yukon gold or purple
2 tbls coarsely chopped fresh rosemary
1 teaspoon coarse sea salt

Directions

Preheat oven to 450 degrees. Wash and dry potatoes. Cut in half and place in a bowl. Drizzle with enough olive oil to just cover. Toss with the 2 tablespoons of chopped fresh rosemary and 1 teaspoon coarse sea salt.

Place enough olive oil in a 9-inch cast iron skillet to just cover the bottom. Heat on medium-high heat. When oil begins to shimmer, very carefully place teh potatoes, cut side down, into the pan. The potatoes should fit snuggly in the pan. Place the whole rosemary sprigs on top of the potatoes.

Fry on medium heat for 2 minutes then place in the preheated oven. Roast until the potatoes begin to wrinkle slightly and a paring knife easily pierces the skin, about 15 to 18 minutes depending on size of the potatoes. Remove rosemary sprigs and serve.

Recipe Courtesy of Chef Terri Milligan, chefterrimilligan.com