So you may have noticed a trend in my recipes lately, the overwhelming use of a cast iron skillet! Two weeks after my time in Oklahoma I realized my Dad had been holding out on me, there were 2 cast iron skillets hiding in the corner of a kitchen cabinet!
After finding out this new little family secret, I immediately busted out my LLB “recipe to-do list” and began making anything I had desired to make with my nonexistent cast iron skillet!
These potatoes were the perfect BBQ side dish but would work well with any meal! Easy to make, yet packed with flavor and the presentation looks great!
- 4 tbsp butter
- 4 baking potatoes (sliced)
- 1/2 white onion (sliced)
- 4 cloves garlic (crushed)
- 4 fresh thyme sprigs
- 2 tbsp steak seasoning
- 1 tbsp rosemary leaves
Start by slicing the potatoes and onions. A mandolin would be great for this, but if you don’t have one (like me!) do it the old-fashioned way and slice away with a knife!
Next, melt 2 tbsp of butter in a 12″ cast iron skillet over low heat.
Then begin layering the potatoes, slightly overlapping, on to the melted butter.
As you go, layer onions and sprinkle seasonings and one clove crushed garlic over each layer.
Continue layering the potatoes and seasonings.
Once filled to the top (should be about 4 layers) slice the additional 2 tbsp of butter into cubes and place on top of the potatoes.
Place in the oven at 375° for 30-35 minutes.
Crispy, flavorful, rustic deliciousness!
A great alternative to fried potatoes!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.