Cast Iron Skillet Potato Cake Recipes

SKILLET POTATO CAKE

Skillet Potato Cake image

The trick here is to start the potato cake on top of the stove to heat it quickly, and then transfer it to the oven where it will develop a crunchy crust.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 40m

Number Of Ingredients 5

Ingredients

1 1/2 pounds (about 2) baking potatoes, peeled and cut into 1/2-inch chunks
3 tablespoons butter
2 tablespoons vegetable oil
3 scallions, including green parts, thinly sliced (about 1/2 cup)
Salt and pepper

Steps:

Preheat the oven to 425 degrees. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat to medium, and cook until tender, about 10 minutes. Drain.
In a 10-inch cast-iron skillet, heat the butter and oil over medium heat. Stir in the potatoes, scallions, 1/4 teaspoon salt, and 1/8 teaspoon pepper. With the back of a large spoon, press the potatoes into the pan, crushing them slightly.
Bake the potato cake until the edges are golden brown, about 20 minutes. Loosen the cake with a heatproof spatula if necessary. Cover the pan with a plate, flip over, and remove the pan.

IRON SKILLET BAKED POTATOES

Iron Skillet Baked Potatoes image

These potatoes are baked cut-side-down in a cast iron skillet. This results in a potato with a slightly golden brown crust on the cut side and a delicious, roasted flavor. Potatoes can be served with sour cream, shredded cheese, etc.

Provided by ANTILOPE

Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 4

Ingredients

4 tablespoons canola oil
¼ teaspoon dried rosemary
⅛ teaspoon seasoned salt
4 medium potatoes, scrubbed and sliced length-wise

Steps:

Pour canola oil evenly into the bottom of a room-temperature, 10-inch cast iron skillet. Sprinkle rosemary and seasoned salt evenly over the canola oil. Place potatoes, cut-side down, in 1 layer in the bottom of the skillet. Press down on potatoes so cut-side is coated in canola oil.
Place the cold skillet into a cold oven. Preheat the oven to 400 degrees F (200 degrees C).
Bake until potatoes are easily pierced with a fork, about 45 minutes.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 37.3 g, Fat 14.2 g, Fiber 4.7 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 41.5 mg, Sugar 1.7 g

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