This is a recipe that I found a while back on pinterest (can’t find the original now…) that I loved and adapted from being done on the grill to in the oven because we have a teeny tiny grill… They are a big hit here and pair great with tons of stuff all summer long! You will discover over the next few months that I love love all of my Cast Iron Skillets! I need to get a post together for y’all on why to use Cast Iron!
1 1/2 pound potatoes (equal sized)
1 grated garlic clove or 1/4 to 1/2 tsp garlic powder
chicken or vegetable broth
tiny cubes butter
pepper and salt
Optional: lime or lemon juice
- Get your oven going at 350Fº.
- Use a Cast Iron Skillet. Place the peeled and washed (even-sized) potatoes in there and make sure they fit snuggly together.
- Add the grated garlic or powder to the broth and heat it for a minute to get the flavors going.
- Pour hot broth in there until there’s about 1 inch of broth in the dish and sprinkle a little salt and pepper on top of the potatoes.
- Place a tiny slice of butter on top of each potato. As the potatoes start to cook the butter will melt all over, it’s delicious. Not diet-friendly, but very tasty.
- oven and give them 35 to 40 minutes. Check them for readiness. (I gave mine almost 10 minutes extra. Mainly because I really like a crunchy brown bottom-layer.)
- Sprinkle the potatoes with finely minced parsley and if you really want to up the flavors: squeeze some lime or lemon juice on top. It’s crazy good.