Cast Iron Skillet Potato Cake Recipes

SKILLET POTATO CAKE

The trick here is to start the potato cake on top of the stove to heat it quickly, and then transfer it to the oven where it will develop a crunchy crust.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 40m

Number Of Ingredients 5

Skillet Potato Cake image

Steps:

Preheat the oven to 425 degrees. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat to medium, and cook until tender, about 10 minutes. Drain.
In a 10-inch cast-iron skillet, heat the butter and oil over medium heat. Stir in the potatoes, scallions, 1/4 teaspoon salt, and 1/8 teaspoon pepper. With the back of a large spoon, press the potatoes into the pan, crushing them slightly.
Bake the potato cake until the edges are golden brown, about 20 minutes. Loosen the cake with a heatproof spatula if necessary. Cover the pan with a plate, flip over, and remove the pan.

Ingredients

1 1/2 pounds (about 2) baking potatoes, peeled and cut into 1/2-inch chunks
3 tablespoons butter
2 tablespoons vegetable oil
3 scallions, including green parts, thinly sliced (about 1/2 cup)
Salt and pepper

IRON SKILLET BAKED POTATOES

These potatoes are baked cut-side-down in a cast iron skillet. This results in a potato with a slightly golden brown crust on the cut side and a delicious, roasted flavor. Potatoes can be served with sour cream, shredded cheese, etc.

Provided by ANTILOPE

Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 4

Iron Skillet Baked Potatoes image

Steps:

Pour canola oil evenly into the bottom of a room-temperature, 10-inch cast iron skillet. Sprinkle rosemary and seasoned salt evenly over the canola oil. Place potatoes, cut-side down, in 1 layer in the bottom of the skillet. Press down on potatoes so cut-side is coated in canola oil.
Place the cold skillet into a cold oven. Preheat the oven to 400 degrees F (200 degrees C).
Bake until potatoes are easily pierced with a fork, about 45 minutes.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 37.3 g, Fat 14.2 g, Fiber 4.7 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 41.5 mg, Sugar 1.7 g

Ingredients

4 tablespoons canola oil
¼ teaspoon dried rosemary
⅛ teaspoon seasoned salt
4 medium potatoes, scrubbed and sliced length-wise

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GOLDEN POTATO CAKE RECIPE | BON APPéTIT

Web Nov 15, 2016 Heat 1 Tbsp. clarified butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use …
From bonappetit.com
3.8/5 (17)
Estimated Reading Time 5 mins
Servings 4

Preheat oven to 400°. If using unsalted butter, heat in a small saucepan over medium, skimming off white foam that rises to the surface, until butter is melted and milk solids have settled to the bottom of the pan. Spoon clear (clarified) butter into a small bowl. Discard milk solids.
Heat 1 Tbsp. clarified butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don’t have a lid), over medium-high and add half of potatoes, tossing to separate slices and coat in butter. Cook, tossing often, until some of the slices are browned around the edges, about 5 minutes. Transfer to a large bowl. Repeat with another 1 Tbsp. butter and remaining potatoes; transfer to same bowl. Let cool slightly.
Arrange some potato slices in an overlapping pattern in a single layer in bottom of skillet. Season with salt and pepper and drizzle with some of the remaining clarified butter. Repeat with remaining potatoes, building a layer at a time, seasoning with salt and pepper and drizzling with clarified butter as you go. When you are finished layering the potatoes, pour any remaining clarified butter over top and cover skillet.
Cook potatoes over low heat until barely tender, 10–15 minutes. Uncover skillet and transfer to oven. Bake until potatoes are very tender in the middle (if you have a cake tester, that’s a good way to check, or use the tip of a paring knife) and browned and crisp around the edges, 25–30 minutes. Let cool slightly.

Cast Iron Skillet Potato Cake Recipes

SKILLET POTATO CAKE

The trick here is to start the potato cake on top of the stove to heat it quickly, and then transfer it to the oven where it will develop a crunchy crust.

IRON SKILLET BAKED POTATOES

These potatoes are baked cut-side-down in a cast iron skillet. This results in a potato with a slightly golden brown crust on the cut side and a delicious, roasted flavor. Potatoes can be served with sour cream, shredded cheese, etc.

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