We’ve been making these potatoes for several years now. They are a perfect addition to any Sunday dinner. You get the creamy baked potato centers with a crispy cheese top and finished off with a nice texture from the thinly sliced skins. I use a cast iron skillet to cook these, but you could always use an oven safe dish of your choice.
It’s very important that you use the small new potatoes. They have a slightly sweeter creamy flavor compared to large potatoes. Plus, they fit into the pan in a nice one-to-two-inch layer. We use both the red new potatoes and the Yukon gold new potatoes, because we each like one or the other and just do both. New potatoes simply refer to the small potatoes that are the new growth. If you were to leave them in the ground longer, they would grow to the bigger sized potatoes.
Slicing can be tricky if you want them to stay as one potato. I use a large chef knife and cut each potato separately, but if you don’t care about them being organized just use a food processor or mandoline slicer. Just be careful and don’t cut off your fingertips. They scare me to death. Use the hand guard!
I bake the sliced potatoes covered until tender then top with cheese and broil. This gives it enough time to cook through without overcooking the cheese on the top.
If you use a cast iron skillet without a lid, just cover with foil. Once the potatoes are soft, brush a little melted butter over the top, sprinkle cheese over, and then broil until cheese toasts lightly. Serve with your favorite main dish and Enjoy!
Cast Iron Skillet Potatoes
- 1 oven safe dish
- 1.5 lb Red new potatoes
- 1.5 lb New Yukon gold potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 cup shredded cheese fajita blend or cheddar
- 1/2 stick butter melted
- Brush olive oil around bottom and sides of cast iron skillet or oven safe dish with lid. Wash and dry potatoes, then cut into thin slices. Try keeping each potato together if using a knife. If using a food processor stack a potato sized small amount back together. Place the potatoes into the skillet bunched as close together as possible. Sprinkle salt, pepper, and garlic over all the potatoes massaging into the slices and edges. Cover and bake at 375'F for roughly 30 minutes or until the potatoes are soft into the center. Once cooked through uncover and brush melted butter over the top. Sprinkle shredded cheese over the top. We like the fajita blend or a mixture of cheddar and jack cheese with parmesan. Place the potatoes with cheese under the broiler and toast the cheese for 2-5 minutes until melted and starting to brown. Enjoy!