Crispy Cast Iron Potatoes
Prep time: 10 Minutes
Cook time: 30 Minutes
Total time: 45 Minutes
Serves: 6 Servings
- 1 pound red potatoes
- 2 tablespoons Durant Olive Mill Arbequina evoo
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly-cracked black pepper
- fine sea salt, to taste
- Dice potatoes into 3/4-inch cubes. It’s important that the potatoes are uniformly sized for even cooking. Add the potatoes to a large bowl of cold water and soak for 45 minutes (or up to overnight) to remove as much starch as possible.
- Preheat the oven to 425°F. Make sure your cast iron pan is well seasoned or, line a large baking sheet with parchment paper, or mist with cooking spray. Set aside.
- Drain the potatoes, rinse with cold water, then transfer to a dry bowl and blot the potatoes dry with a clean towel. Drizzle the potatoes evenly with Durant Olive Mill Arbequina evoo, and toss until they are evenly coated.
- In a separate small bowl, whisk together cornstarch, garlic powder, black pepper until combined. Sprinkle the mixture evenly over the bowl of potatoes, then toss until the potatoes are evenly coated and the cornstarch has soaked into the oil.
- Spread the potatoes out in an even layer on cast iron pan or baking sheet. Be sure that the potatoes are not overlapping, or else they will not cook evenly.
- Bake for 15 minutes. Then remove pan from oven, and flip the potatoes 180° with a spatula. Rearrange again so that the potatoes are evenly spaced and not overlapping. Then bake for 10-15 more minutes, or until the potatoes are tender and have begun to brown and caramelize a bit around the edges.
- Remove from the oven, and sprinkle potatoes generously with your desired amount of salt. Let potatoes cool for 3-5 minutes, to continue crisping up. Then serve immediately while still hot.