March 16, 2009

Cast-Iron Skillet & Home Fries

I always wanted to buy a cast-iron skillet and I finally did. I bought a 10-inch Emerilware cast-iron skillet couple of weeks ago. It comes pre-seasoned, but the instructions recommend seasoning it before using anyway. So I religiously rinsed it with warm soapy water, dried with a paper towel, rubbed oil all over, and then popped it in a pre-heated and turned off 300°F oven. (I wish I could spend this much time on grooming myself) Once completely dry it was ready to be used.
I made home fries from Totally Vegetarian cookbook by Toni Fiore. This recipe is great for any meal, wholesome and filling.

Recipe adapted from Totally Vegetarian.
Ingredients:
Potatoes – 6 small, chopped into 1” pieces (I used red skinned potatoes)
Onion – 1 medium, chopped
Peppers – 1 small, chopped (I used 1 each of mini red, yellow and orange peppers)
Garlic – 2, minced fine
Fresh Rosemary – 1 tbsp, chopped fine
Kidney beans – 1 cup (Black beans would be great too)
Salt and pepper – to taste

Method:
  • Preheat oven to 375°F.
  • Heat the cast iron skillet on medium high heat, add 1 tbsp oil and when hot, but not smoking, add the potatoes, preferably in one layer. Don’t move them around at this point; leave them in the pan till the bottoms are crunchy and browned.
  • Add onions, peppers, rosemary and garlic to the potatoes, mix and place the skillet in the oven. Roast in the oven for 10 minutes or until the onions are browned and peppers are tender.
  • Add the beans to the potatoes and roast for another 5 minutes until heated through.
  • Remove from the oven; season with salt and pepper. Serve warm.
Any veggie can be added to these home fries, spinach, mushrooms, and zucchini make excellent additions.

11 comments:

  1. dish looks delicious!!! I used to bake with cast iron skillet.

    It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.

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  2. I aalways use my Lecruset pan for the oven.
    Dish looks yumm.

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  3. wonderful!!! i have started using cast-iron a lot. i now have seven pans and i love all of them.

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  4. Cast iron need lots of attention but lifelong product. I ve one but to lift itself I need to gobble first and work next.
    Love the plate of veggie

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  5. This recipe sounds delicious! Yay for a cast-iron pan. I think it's great to have it.

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  6. yum yum :) i have been wanting to buy some cast iron pans since long time. i have switched to stainless steel heavy bottomed pans since last yr and never miss non-stick ones :)

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  7. Oh yes, I love cooking potatoes in a cast-iron skillet. The crust is unbeatable. These look great, Pavani.

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  8. Looks so yummy. Cast iron is the best. My mother has a cast iron dosa tava for so long, it is almost non-stick! :)

    I have Le Crueset pots which has non-stick coating inside, works the best for DUM cooking.

    You are right again about Ann Hathaway, she was nominated but didn't win the Oscar, I get confused, my brain still hears Guitar Hero. Thanks! :D

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  9. Wow...the crust in the veggies must be so perfect after using them in the cast-iron pan. I love them.

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