My children are all about potatoes – baked, mashed, roasted, and of course, french fries.
While mashed is their all-time favorite (probably because they love making their “volcanoes” erupt with lots and lots of gravy), roasted new potatoes are a very close second.
The kids cannot wait to dig into them. In fact, they are on the menu for tonight along with my famous baked chicken thighs with lemons. But you can certainly serve this alongside any kind of main course!
Each mouthful is so rich in flavor. You’ll taste bursts of roasted garlic and fresh herbs with each bite.
I often use a little more garlic than what’s called for, because I can NEVER get enough garlic in my life!
Play with a selection of your favorite fresh herbs to create an unforgettable dish your family will keep asking for again and again. I love using fresh herbs like tarragon, rosemary, chives, and thyme in this recipe.
With this dish, it seems the smaller the better for the spud size. The skins get extra crispy, while the flesh inside stays creamy. It almost melts in your mouth!
I have used larger and mid-sized varieties as well, but this requires a bit of extra prep work. You will need to quarter these, or chop them into bite-sized pieces.
The last time I went to the market, I came across a selection of teeny tiny spuds that were perfect for this dish! I definitely encourage you to see what you can find at your local grocery store or farmers market.
Bring a splash of color to your dining room table with a mix of the purple variety of spuds. These make a fun, vibrant addition to your usual selection of red, yellow, and white.
Cooking this dish in a cast iron pan creates an amazing flavor and texture. And it’s so easy to saute on the stovetop and then roast in the oven, all in the same skillet!
We’re all for less cleanup after feeding the family!
Consult our review of the best cast iron cookware if you are shopping around for some new skillets and pans.
And while we’re on the topic… read up on what you need to know about cast iron cookware!
Now that you have all of our advice and helpful guides, let’s start cooking what’s sure to become your favorite new side dish.
Cooking by the Numbers…
Step 1 – Boil the Spuds
Place the potatoes in a medium saucepan or stockpot and fill with cold water, enough to cover all of them by one additional inch.
Bring to a boil, then reduce to a simmer over medium heat. Cook for 7-8 minutes, until they start to become tender.
To check, pierce one of the pieces with a fork. If you can insert the fork in the flesh, but can feel that it is still a little solid, they are ready.
Remove from the heat and drain in a large colander. Set aside.
Step 2 – Soften the Garlic
Add 2 tablespoons of good cooking olive oil to your cast iron skillet, and warm over low heat.
Add garlic and gently cook until softened, but not browned. Keep in mind that the garlic will continue to cook in the oven.
Step 3 – Mix All Ingredients Together
Step 4 – Roast
Place the skillet in an oven preheated to 425°F. Roast until the pieces look lightly browned and crispy, and are soft on the inside.
To test, insert a fork in one piece. If you can easily insert the fork without any opposing pressure, they are ready!
Step 5 – Serve and Enjoy!
Allow your newly roasted side dish to cool slightly before eating. The insides of the spuds will be steaming hot if you take a bite as soon as they come out of the oven.
Avoid the burnt tongues, and wait for just a few more minutes before chowing down on these small, herby delights!
Transfer to a large platter or bowl, and serve.
An Addictive Side Dish
I hope you enjoy this recipe just as much as my kids do for dinner!
But be warned…
Sometimes, it doesn’t even make it to the kitchen dinner table! I can guarantee that your family members (and you!) will be grabbing these warm and crispy bites of goodness straight from the pan.
And you’ll want your cast iron in the best condition possible… because you’ll be making this scrumptious side pretty often!
How do you like to use your cast iron for dinner meals? Do you have any special techniques for cooking your spuds? Share your favorite recipe ideas with us in the comment section below!
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Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published September 28th, 2015. Revised and expanded on June 15th, 2017 by Nikki Cervone.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Jennifer Swartvagher
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.