Crunchy, tender, and delicious. These Italian-roasted potatoes are a perfect accompaniment to any meal. Yes, they take a little bit of time...but if you plan ahead, they are quite painless to put together. This recipe has been developed for cast iron cooking, and I do it on the grill. You can easily transform this recipe to work in a stoneware pan or casserole, baked in the oven.
3-4ea medium Russet potatoes, washed
2 Tbl Olive oil
2 Tbl Butter
Juice of 1 lemon
Fresh parsley (optional)
Gather a large cast iron skillet, or casserole, whichever you prefer. Butter the bottom of the pan with 2 tablespoons of softened butter, spreading it evenly. Slice your potatoes 1/4 inch thick, horizontally. Place all sliced potatoes in a mixing bowl. Add olive oil and seasoning, tossing well to combine. Arrange potatoes in a layered pattern, slightly overlapping each potato (see picture). Cover with tinfoil and bake in a 350 degree oven (or on a low grill) for 1 hour. After the hour, uncover the potatoes, turn oven up to 425, and return the potatoes to the oven for an additional 15 minutes, or until crisped to your liking. If doing this on a grill, just crank the grill to high heat and continue cooking until again, the potatoes are golden brown and crisped up to your liking. Remove and allow to rest 5-10 minutes, and finish with lemon juice and fresh chopped parsley before enjoying.