Cast Iron Taters
I love my cast iron pans. I especially love cooking potatoes in them! This is one of my favorite ways to prepare potatoes. They are crispy on the outside and soft on the inside. I like to use a mixture of potatoes from baby potatoes to a large potato to give interest to the dish. It is an excellent example of how simple ingredients can taste delicious.
Ingredients
1 onion
1 jalapeno (optional)
2-3 potatoes if using russet or similar; or use mixture
Grapeseed oil
Salt
Dice onion. Add a little oil to a cast iron pan and saute until golden and wilted. If using jalapeno, dice small and add to onion. Remove from the pan. Dice potatoes. No need to peel. Add more oil to the pan and turn the heat to high. Add potatoes. Cook on med high for 5-10 minutes or so. Let potatoes cook on 1 side, stir, let cook on another side. The trick is to let the potato cook on one side just long enough for it to start to brown, then stir to another side. Cook until you can pierce a piece of potato with a knife and the outside is browned on all sides. Add onions/jalapeno and mix well. Season generously with salt to taste.
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