2-3poundsrusset potatoesevenly sized, peeled and rinsed
1 3/4cupschicken broth
2tablespoonscold unsalted butter
Garlic salt and freshly ground pepper to taste
Fresh thyme leaves
Preheat oven to 425 F. Place a 9-inch cast iron skillet on a baking sheet.
For the potatoes, you need enough to snugly fill the pan. Keep in mind that once you peel the potatoes they will be smaller, so putting them in the skillet to figure out how many before peeling won't work. Peel 1-2 at a time and place them in the skillet until you have enough to fill it.
Add broth to the potatoes in the skillet, broth should come about one-inch up the side of the pan.
Season with garlic salt and freshly ground pepper.
Slice butter thinly and place a sliver on the top of each potato.
Bake in preheated oven for 45 minutes then baste with broth remaining in pan. Bake up to another 15 minutes or until tender.
If the potatoes are not brown enough on top, increase the heat of the oven to broil and bake another 1-3 minutes, watching them carefully.
if you like, rub one tablespoon of butter across the tops of the potatoes and sprinkle with fresh thyme.
This recipe for Roast Potatoes in a Cast Iron Skillet was printed from AmandasCookin.com - https://amandascookin.com/roast-potatoes-cast-iron-skillet/ and can only be printed for education or personal use.