8baby potatoes , or as many as will fit laid flat in your cast iron skillet
1sprigfresh rosemary or thyme leaves, optional
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Instructions
Put oven rack on the lowest level and pre-heat oven to 425° F. for at least 15 minutes.
Pour enough olive oil into a large cast-iron skillet, tilting it, just to thinly cover the bottom of the pan. Sprinkle the salt over the rosemary. If using, strip the leaves from the rosemary or thyme and scatter evenly over the bottom of the pan.
Cut the baby potatoes in half, and set them cut side down into the skillet, adding only as many potatoes as can fit laid flat on the bottom of the skillet. Don't overlap at all or they won't crispy up nicely! Roast on the lowest oven rack until the potatoes are tender and the bottoms are crisp and well browned, about 30 to 40 minutes.
Notes
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!