Chef Jerie's Pan Roasted
(Canned) Potatoes
serves 4
Preheat a large cast
iron skillet in a 425-450 degree oven
4 15oz cans of Whole
White Potatoes-about one can per person
Drain them and dry
them well with paper towels.
Cut the larger ones in
pieces so they're all roughly the same size.
Put the potatoes in a
large bowl and sprinkle with the following...
1 tsp salt
Fresh ground pepper to
your taste
1 tsp granulated
garlic
1/2 tsp Smoked Paprika
(this is the characterizing spice, regular paprika won't do. Not too
much!)
1/4 cup canola,
peanut, or other high temp oil
Toss until all of the
taters are evenly coated with the seasonings and oil.
Carefully pull the
super-heated pan out of the oven and pour in seasoned potatoes. It'll sizzle so
be careful. Quickly get the pan back into the oven and roast for 35-45 minutes
shaking the pan
once or twice to toss.
Best to serve in
a separate dish so no one burns themselves on the crazy-hot
pan.
Serve
plain or with ketchup if desired. Yum!
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