Mixed baked potatoes

Cooking in cast iron skillet is one of favorite way of cooking.We tend to forget our old way of cooking in natural materials for new ones that promise the Moon on the sky. Yes, it has also disadvantages: it is a heavy pan, sometimes sticks and it needs seasoning after each use. However, it is healthy, it is tested over centuries, it gives taste to food and is so versatile in terms of the heating used. I got rid of all my teflon pans and I kept only one that serves me for frying, cooking and for baking.
I love potatoes baked in the oven and combining two types of potatoes in one skillet makes the taste more interesting. Potatoes in this recipe are not melted in oil. I used a thin layer of oil only for the bottom of the pan to avoid sticking and I brushed spiced butter to add more taste and avoid drying them on the top. In the end, they are not heavily greased and is a pleasure to eat them as a side dish.

  • 2 big sweet potatoes
  • 5 potatoes
  • olive oil (to brush the bottom of the pans)
  • 1 teaspoon garlic powder (dried garlic)
  • 1 teaspoon paprika
  • 1 teaspoon Provence herbs
  • 50g butter
  • pepper
  • 1/2 teaspoon salt
  • Pecorino Romano or Parmezan grated (optional)

  1. Brush the bottom of the pans with olive oil.
  2. Slice finely the potatoes with a mandoline or with a knife.
  3. Arrange potato slices in the pan alternating normal potatoes with the sweet ones and also match the size.
  4. In a cup, melt the butter in the microwave.
  5. Add in this cup, the garlic powder, paprika, herbs, salt and pepper. Mix and brush it over the potatoes.
  6. Put the pans in the oven that was preheated at 220ºC and cover them with an aluminium foil to avoid being burn on top.
  7. Bake for 45 minutes, take them out, sprinkle the cheese over and continue to bake for another 15 minutes.
Recipe inspired from here.


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