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These cast iron roasted new potatoes are my favorite way to prepare potatoes. They have beautiful crispy skin with a perfectly cooked creamy center. Copious amounts of butter and simple seasoning make this potato dish perfect for any meal.
Cast iron pans get more use in my house than any other. I have many different shapes and sizes for all different dishes and recipes. Some I have purchased recently but my favorite are the ones passed down from my grandmother. Those cast iron skillets have to be the better part of a century but look as good as the day they were made. You need to treat your cast iron with care seasoning them, washing them properly and storing them in a dry environment.
About once a month normally on a Saturday I’ll oil up my cast iron skillets and set my oven to 450 degrees F. And let them go for a few hours. After that I turn off the oven and let them cool down until it’s time to put them away. I normally use avocado oil because of its neutral flavor and high smoke point. It’s not as cheap as grape seed or canola but it’s much less processed and a lot better for your body in my opinion. If you’re not lucky enough to have been gifted your grandmother's cast iron set, fear not I have a list of my most used cast iron that I think everyone needs.
Pictured 3.5 Inch Cast Iron Skillet w/ Chesapeake Crab Dip
Most people think of “New” potatoes as any potato that is small or not fully grown. Actually there’s a little more to it. Most potatoes are harvested then stored for weeks to heal any cuts or bruises and allow the peel to set before going to market. New potatoes are freshly dug or harvested and go straight to market without curing.
New potatoes tend to have a higher moisture content and a slightly sweeter flavor. They also have a higher nutrient density since they haven’t been stored for weeks before sale. The higher mineral content gives the potato a earthy flavor that can be slightly bitter
New potatoes can be stored at room temperature for up to 2 weeks but it’s probably best to consume within 7 days for optimal taste and texture. If you store new potatoes in the fridge the natural starches will start to convert to sugar, adding even more sweetness. Refrigeration will also extend the shelf life of the potatoes but do not freeze.
I have 2 methods that I use to make roasted potatoes. Both are great and Will give you perfectly cooked potatoes every time. The first method is to boil the potatoes in salted water for about 12-15 minutes until just barely tender. Then shock them in cold water to halt the cooking process. Then I season the potatoes and place then in a preheated cast iron skillet and roast for another 12-15 minutes at 450 degrees F.
The second method which is what I used for this recipe today is to start the potatoes in a cast iron pan on the stove top. I season the potatoes with salt only and basically pan fry them until the skins of the potatoes begin to brown. Then I put the potatoes in the oven at 450 for about 20-25 minutes until fully cooked. After the potatoes are cooked I add more butter and other seasoning. I toss the potatoes in the butter then let them sit in there on their buttery bath.
You can find all different varieties of new potatoes at the grocery store these days. Different colors, textures and shapes but at the end of the day they’re all delicious. If you have a favorite type then by all means use that one. I mainly try to find a variety that has a thin waxy skin. Those tend to have a creamy center and crisp up nicely. You can find potato medleys that will have gold, red and purple potatoes. Try to buy potatoes of similar size so the potatoes cook evenly. If a few of the potatoes are too big just cut the larger ones in half.