Potatoes are usually an abundant choice when I do my grocery delivery order every week. Yukon Gold. Red. Adirondack Blue. Fingerling. One of my favorite ways to fix them lately is in my cast iron skillet in the oven. Not only do they crisp up on top like they do in any other baking pan, the bottom gets crusty. You do not need a cast iron skillet for this. Any skillet you regularly use on the stove and in the oven will work.
I tend to make a batch once a week and warm leftovers up in the skillet for breakfast while cooking my eggs.
I prefer to use bacon fat, butter, or olive oil for these. Use whatever you like. If you opt for a fat that needs melting, just add it to the pan and set it in the oven while it preheats. Saves you from washing another pot or dish.
Herbed Skillet Potatoes – serves 4 – 6
1 pound potatoes (your choice), diced
Oil or fat (melted) of your choice, just enough to the potatoes
2 teaspoons Herbs de Provence
Heat oven to 450. Add all ingredients to the skillet and toss well together. Bake for 40 minutes.