Cast Iron Roasted Red Potatoes with Rosemary and Onion

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Cooking with Cast Iron is a Timeless Tradition.  If you have not tried it… you should!  The tradition goes back to Twenty first century cooks who use it to bake, sear, broil, saute, fry, braise, and stir fry meals on their stove tops, in their ovens, and over campfires.  It seals in the flavors and cooks to perfection!

Here is a simple recipe I’d like to share with you.  Roasted Red Potatoes with Rosemary and Onion.

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Serves 4 to 6

1 1/2 pounds red potatoes, quartered

1 large sweet onion, chopped

2 tablespoons Olive Oil

1 teaspoon fresh rosemary leaves

1 teaspoon salt

Freshly ground black pepper

1.  Place a 12 inch cast iron skillet in the oven and preheat oven to  350 degrees.

2.  When the skillet is hot, add the potatoes and onion and drizzle with the oil.  Add the rosemary, salt, and pepper to taste, and roast until the potatoes are browned and tender when tested with a knife, stirring occasionally, about 4 minutes.

That’s it!  It’s easy, it’s done  You will love the flavor of this dish and notice a huge difference then if you used a casserole dish.

I’ll be back with more Cast Iron Recipes soon!

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