Chef Jerie's Pan Roasted (Canned) Potatoes
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!