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Skillet Roasted Red Potatoes

Skillet Roasted Rosemary Red Potatoes


Perfectly roasted red potatoes with a crispy outer skin and soft tender inside.  There’s no magical ‘recipe’ for these potatoes.  I usually just sprinkle the garlic, salt, pepper and rosemary evenly all over the skillet.


  • 810 small red potatoes, washed and cut in half
  • Extra virgin olive oil
  • garlic powder
  • salt
  • pepper
  • fresh rosemary


  1. Place a cast iron skillet in a cold oven and turn it on to 375°F.  Allow it to come up to temperature.
  2. Carefully remove the skillet and add 1-2 Tablespoons of olive oil onto the skillet.  Turn the skillet to spread the oil evenly.  Sprinkle each of the spices evenly all over the pan and place the potatoes flesh side down to the warmed oil.
  3. Roast on the middle rack for 20-25 minutes, stirring halfway through.
  4. The potatoes will be done when they can be pierced with a fork and are deep golden brown.

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