Iron-Skillet Potatoes/Pic

[Roxy15]

We had these last night with grilled Rib Eyes with sliced fresh mushrooms and green beans.

 

Iron-Skillet Potatoes.

 

Pour 1/4 Cup Vegetable Oil in an iron-cast skillet.  Use an iron-cast skillet only!

 

I washed 7 medium to large Russet

Potatoes: put them on a cutting board and sliced them.  Then I cut the sliced potatoes into strips.; rinsed them.

 

Put the potato strips in a zip-loc bag; add 1 large diced onion, 2 heaping tablespoons of Christopher Ranch Minced Garlic

Pour 1/4 cup Vegetable Oil over: zip the bag again; shake.

 

Unzip the bag and add Tony Chachere’s Origunal Creole Seasoning, To Taste
***I Used A lot!

 

Zip bag and shake again.  

 

Now the potatoes are all ready to bake when you need them.  They take 30-35 minutes to bake in the oven so time accordingly!

 

When it’s time, put the iron-cast skillet in the oven. 

 

Very Important!  Make  sure that you have the 1/4 Cup Vegetable Oil in the skillet because you want the oil HOT when you add the potatoes!

 

Preheat the oven to 45O degrees.

 

When the the temperature is reached, add the potatoes and sprinkle some Garlic Salt and Pepper, to taste, on top.

 

Bake potatoes for 30-35 minutes.