Here’s how I make flavorful roasted potatoes with fresh herbs in a cast iron skillet.

Supplies

Equipment:

Cutting board
Sharp knife
Bowl
Vegetable brush
Colander
Spoon (not pictured)
oven
Pot holders (not pictured)

Ingredients:

Petite potatoes
Fresh oregano and rosemary
Olive oil
Kosher salt
Black pepper
Garlic granules
Onion powder
Chef Paul Poultry Magic, or your favorite all purpose seasoning blend
Onion powder

Step 1: Preheat Pan and Oven

Place your empty cast iron skillet on the middle rack of your oven.

Set oven to 350 degrees F convection roast. If your oven doesn’t have a convection roast feature, set to 375 degrees F.

Step 2: Pick, Wash and Chop Herbs

We have a bed of fresh oregano and rosemary. I picked a bunch of both, washed it, de-stemmed it and chopped it up.

Step 3: Wash and Cut Potatoes

Give the potatoes a good scrub, and drain. Cut into bite sized chunks.

Step 4:

Add potatoes to the bowl. Season with salt, pepper, onion, garlic, and Chef Paul. I’m free and heavy handed with all the dry seasonings, but I do measure the salt. For this batch I used 1/2 tsp. Kosher salt. My cooking tip here is to err on the side of less is more with salt, you can always add more later. You cannot unsalt something.

Step 5: Add Oil to Hot Skillet

Use potholders to carefully pull hot skillet from the oven. Add enough olive oil to the pan to lightly cover it.

Step 6: Add Potatoes and Herbs to the Hot Skillet

Add the potatoes to the skillet, then the chopped herbs. I do it this way so I don’t have any herbs stuck in the mixing bowl. Stir, then place back in oven. Careful, that pan is hot!