Ingredients
4
4 servings
- •4 tablespoons canola oil
- •0.25 teaspoon dried rosemary
- •0.125 teaspoon seasoned salt
- •4 medium potatoes, scrubbed and sliced length-wise
Instructions
- Pour canola oil evenly onto the bottom of a room-temperature, 10-inch cast iron skillet. Sprinkle rosemary and seasoned salt evenly over oil. Place potatoes, cut-side down, in 1 layer at the bottom of the skillet. Press down on potatoes so cut-side is coated in canola oil.
- Place the cold skillet into a cold oven. Preheat the oven to 400 degrees F (200 degrees C).
- Bake until potatoes are easily pierced with a fork, about 45 minutes.
Nutritional Facts
Per 4 servings
- Calories: 288
- Carbohydrate: 37g
- Fat: 14g
- Fiber: 5g
- Protein: 4g
- Sugar: 2g
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